How to butcher & cook a “French PIG” ? French PIGS – Camont: Kate Hill's Gascon Kitchen

Posted by Kate Hill on Monday, March 15, 2010 · Leave a Comment

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what we're having for lunch today on the farm- the Gascon farm: duck+truffles= http://t.co/LngH0ioK 09:23 AM January 27, 2012 from TweetDeck Reply Retweet Favorite
RT @bath_chap: Hot-smoking some duck breasts (..with a little salt/pepper/maple syrup) over openfire w/ @KatedeCamont http://t.co/ZV85V7ff 07:38 PM January 26, 2012 from TweetDeck Reply Retweet Favorite
RT @janetrewhella: Spring Salami, shaken not stirred. (Flavoured with vermouth!). Fab aromas today @dehyphenlish. http://t.co/EUDvYCdC 03:54 PM January 26, 2012 from TweetDeck Reply Retweet Favorite