From the category archives:


pig + time = ham

March 26, 2013

This is where it begins. A cuddle of black and white piglets under a heat lamp in a barn perched on the side of a mountain in the Pyrenees- Meet the Porc Basque. And this is where it ends- 3 years later. A hall of ham in the same Pyrenees Mountains ageing with the help […]

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Jambon de Bayonne en fête! A Basque Country road trip with Kate.

April 10, 2012

What’s red and green and red and white… and ham all over? The Foire au Jambon in the colorful Basque port of Bayonne. A memory of a Bayonne surfaces from a long ago road trip looking for marine goods along the Atlantic coast for my barge, the Julia Hoyt. Rope, cord, and lines I was […]

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Pancetta + Ventrèche= it’s about the pig…

January 31, 2011

I swim in a sea of charcuterie every week as I plow the waves of good food produced by the neighboring farms of the Lot-et-Garonne: salted hams, meaty saucisson, head cheese, terrines, patés, and other cured and confited parts of the fatted pig. As a cook, I began my sea trials in meat here as […]

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