Monday, August 09, 2010

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/. 

2 Comments:

Blogger charcutier said...

C'est magnifique! Zut alors, la vitesse de Mme Chapolard. She makes it looks so easy. Someday I hope to see it for myself!

11:06 PM  
Blogger charcutier said...

What beautiful videography too!

11:07 PM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home