Pig Sauce is an Acadian meat sauce.
The main ingredient is pork — fresh pork meat, along with brain, and marrow from the pig’s spinal column. To this is added chopped ham, green onions, parsley, garlic cloves and dry white wine.
The brain serves to thicken the sauce and whiten it.
To make it, you cook the fresh pork meat then add the ham, green onions, parsley, and garlic, and some salt and pepper. You warm the wine, then flambé it to get rid of the alcohol, then add it to the mixture and let simmer.
Halfway through cooking, you add the brain and the marrow, some thyme and a bay leaf, and let simmer over very low heat.
It is best after two days stored in the fridge to allow the flavours to marry.
There are also some North Carolina vinegar-based barbeque sauces called “Pig Sauce”, but they do not actually have any pig in them, and the name is a modern adaptation.