Seed to Sausage learning on the farm in France
We talk about all things pig here. We banter around those European meat terms- lardo and lardon, porchetta and jambon, guanciale and coppa like secret passwords to a private world. But in southwest France on a small family farm, the whole hog really begins with one small seed- of corn, wheat, barley, sunflower... and thus Seed-to-Sausage is born.
Come vote for Our Seed to Sausage video in Protein U's "who's your butcher?" contest.
Then come join us in Gascony for new Artisan Butchery & Charcuterie workshops beginning Sept 20 2010. More information is here on Kate's site- http://kitchen-at-camont.com/programs/working-cook/butchery/.
Come vote for Our Seed to Sausage video in Protein U's "who's your butcher?" contest.
Then come join us in Gascony for new Artisan Butchery & Charcuterie workshops beginning Sept 20 2010. More information is here on Kate's site- http://kitchen-at-camont.com/programs/working-cook/butchery/.
posted by Kate Hill at
8:44 AM
2 Comments:
C'est magnifique! Zut alors, la vitesse de Mme Chapolard. She makes it looks so easy. Someday I hope to see it for myself!
What beautiful videography too!
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