The latest documentary from the Southern Foodways Alliance details a different hog-roasting celebration: the Cochon de Lait Festival. The annual Mother's Day tradition sees some 30-odd hogs hoisted up on metal racks that resemble giant coat hangers and cooked for several hours near a roaring blaze. The results, named for the suckling pigs that often are used in the recipe, are tender white flesh encased in the crispy skin known as “cracklin.”
