 Like many plantation owners, he raised several pigs for slaughter in November and once his slaves had finished curing the meat into ham and bacon, they would pit roast some whole pigs over hot coals as a treat.Outside of the English-speaking states of the South, francophone Cajuns, then as now, had Cochon de lait as a traditional dish for the gathering of their large families.A hog/pig, often around 80–120 pounds (35 to 45 kg) dressed weight, is split in half and spread onto a large charcoal or propane grill.