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Southern Louisiana Ponce Ponce is typical from Southern Louisiana as it is little known outside the region and it’s certainly a Cajun food tradition. The southern Louisiana Ponce is a kind of sausage made by fresh pork, spices, rice, and vegetables sewn up inside a pig’s stomach and baked or steamed for several hours. As the stomach contracts, the mixture becomes taut like a sausage and it is sliced and eaten cold or reheated. This meat can be served fresh or smoked, depending on where in Louisiana you are. Ponce is still mainly produced by a handful of producers in Southwest Louisiana, and is a legendary local delicacy. To read more, follow this link: http://www.slowfoodusa.org/index.php/programs/ark_product_detail/southern_louisiana_ponce

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