From the category archives:

pigs

pig + time = ham

March 26, 2013 Basquelandia

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 charcuterie

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 Chapolard

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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Projet Cochon- the Butcher & the Kids

November 30, 2009 Autumn

The white blackboard read: Project- “dans le cochon tout est bon” . And so it was. This week, twenty-four French lycée students between 16-20 years old and their professors M. Franck LAPIERRE and M. Jean Marc BOUILLY allowed three American kitchen-crashers to look over their shoulders as Dominique Chapolard, artisan butcher and pork producer, demonstrated […]

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Could this be your Perfect Pig on an October morning?

October 29, 2009 Autumn

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 […]

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Piggy Newtons Part 1- My Perfect French Fig Jam

September 2, 2009 all recipes

When visiting Flower Power Lisa and her two kids t’other day, Miles- the wee one with the duck down hair, offered me a ‘Piggy Roll’ with my tea. He cracks me up with his 2 1/2 year old hospitality, dead serious and smiling at the same time. Yes, I’d love a “Figgy” Roll, I corrected. […]

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