Pork and Sons is the quintessential pork cookbook. There are 150 simple yet wonderfully original recipes presented by a three-generation-old family of pig butchers and farmers in rural France. Interspersed with humorous sketches and intimate photographs, it provides insight into the history of the pig, those who raise them, and finally how to flavour, cook and transform pork into an array of mouth-watering dishes.

Stéphane Reynaud belongs to the third generation of a family of pork devotees. The grandson of a village butcher on the Ardèche plateau in France, where they take their pork very seriously. Stéphane is owner of Villa 9 Trois in Montreuil, near Paris, a highly-regarded restaurant that specialises in pork.