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We're sinking our teeth into Southern food master and FR contributor Chris Chamberlain's spectacular new cookbok, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular: the one country ham comes from. Packed with facts, recipes and more important hog knowledge, this book is one every lover of ham, bacon, pork, hocks, face, ears, tail and the rest of the mighty pig should own. First up: crispy, cheesy fried ham and grits.

We're sinking our teeth into Southern food master and FR contributor Chris Chamberlain's spectacular new cookbok, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular: the one country ham comes from. Packed with facts, recipes and more important hog knowledge, this book is one every lover of ham, bacon, pork, hocks, face, ears, tail and the rest of the mighty pig should own. Did we mention how important country ham is? Let's show, rather than tell, with crispy, cheesy fried ham and grits.

Reprinted with permission from The Southern Foodie's Guide To The Pig