Cochon de lait is the Louisiana cooking tradition centered on roasting a whole young pig over an open fire.
The French phrase literally means “milk pig,” referring to a young, still-nursing piglet. In Cajun communities, cochon de lait became associated with communal gatherings in which a pig was seasoned, roasted, carved, and shared.
The event is related to the broader Cajun boucherie tradition, but the terms are not interchangeable. A boucherie is a communal hog-butchering event that can produce many cuts and products; cochon de lait specifically emphasizes the roasted whole pig. Modern versions may use large pits or specialized roasting equipment rather than a simple open fire.