From the category archives:

kate’s blog

Come watch a French Pig Fly… to Australia! We are super excited to announce that we are packing The French Pig Butchery & Charcuterie Workshop bags for a round-the-world jaunt to Australia, Melbourne and Brisbane areas, for workshops, dinners and special events from Gascony in Southwest France into the kitchens, farms, and butcher shops of Australia- March […]

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  10 kilogram fresh pork leg & pure salt from Salies de Bearn They say it takes a village… to do a lot things- raise a child, train a dog, create a civilization. In my corner of SW France, it takes this village to make a ham. Not just any ham, but the IGP  (geographically […]


I am looking at four students at the end of four weeks and one happy French farmer/butcher/teacher. These are the faces of accomplishment and I am proud that we help get them there. Can you picture yourself here? Working with year-old XL pigs (400 lb.), only salt and black pepper as seasoning, and the simple […]