The Agen market is full of surprises on a perfect fall morning.

Today, shopping for quince, cress, and cilantro I ran into a drove of pigs.

Free-range, pasture-raised French pigs.

Like a stage setting, simplicity itself- one knife, a cleaver, a wooden block,

& a smile.

Julien Veyrac

of Tournon d’Agenais

No one was more surprised than me to meet the new butcher boy on the block

and discover some damn good looking charcuterie and fresh pork.

Merci, Julien for taking over the family farm.

See you next Wednesday for your andouillette-

my secret ingredient for an onctuous cassoulet.

Wednesdays- Agen Central Market

]]> http://kitchen-at-camont.com/2009/10/29/could-this-be-your-perfect-pig-on-an-october-morning/feed/ 0 http://kitchen-at-camont.com/2009/10/26/bon-jour-les-poulets/?utm_source=rss&utm_medium=rss&utm_campaign=bon-jour-les-poulets http://kitchen-at-camont.com/2009/10/26/bon-jour-les-poulets/#comments Mon, 26 Oct 2009 07:03:12 +0000 Kate Hill http://kitchen-at-camont.com/?p=979

Created by Julia Leach, 8-week stagiere at the Kitchen-at-Camont.

Fall ’09.

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