Pork Belly by Tim Clinch

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 I discovered the extraordinary flavors of each cured piece of the pig. I started to learn my hind leg for jambon from my forward leg- shoulder for fresh saucisse de Toulouse. Then it was loins and chops, ribs and collar. Next came the innards…

Like all novices, I worked my way up and down the coast of liver, kidneys, brain, lung, and blood. I watched as pigs were slaughtered and butchered on family farms, one at a time, with care and respect for the ‘year of meat’ to come. Then I began to help- trimming meat, carrying ourt orders from the grand-mères as whole pigs were put up in jars- canned, sterilized in a water bath and stored, or salted, peppered, and hung to age in a corner of the barn.  But it wasn’t until I barged into the life of a small pig farm that I learned the most important past of this ocean of charcuterie. It’s the pig. Just simply the PIG.

Imagine the first visit to the Chapolard farm in 1997 with my good friend Elaine Tin Nyo. She wanted to do a series of photographs and videos for one of her edibly inspired art exhibits. I had already begun cooking my way through the pig with the market advice of Marc Chapolard, who selling me a piece of pork a week talked me through the process of cooking boudin, salting a tail, or roasting a collar. There is an image of that first visit to Baradieu- Marc holding out his hands full of ground grains- grain that they grew on the farm to feed their pigs.

Oh, Pigs eat too. I want to know what I am eating eats. What? What do pigs eat?

lil'pig by Tim Clinch

My brain was moving slowly forward. These pigs eat wheat, barley, corn, oats, sunflowers, favabeans, soy… How big are they? Oh, big. Very big as these meat growing pigs are intended for charcuterie as well as fresh meat. Twelve months old, 400 lbs+ of solid red meat and firm flavorful fat. The Chapolards know that their mature pigs’ meat is fully developed in both flavor and structure. Here in Gascony, we believe that the best charcuterie is not just from certain types of breeds finished on fancy diets, but rather from a well balanced diet fed its entire life and a ‘grownup’, fully mature animal. Oh, this pork meat is like beef. Not veal. Can you imagine making corned veal, veal jerky, or veal bresaola? The meat cells must develop sufficiently to be able to cure properly both in flavor and in texture.

There are technical reasons behind all this, but for us amateurs of good meat our best chance to getting good pork is to ken your pork producer or artisan butcher and learn as much as you can, piece by piece. I have the luxury of, after 14 years, knowing the Chapolards well.  Baradieu is not a pigshit-free showcase farm; but they raise their Large White/Pietrai/Duroc pigs with the sort of care over 12 months from birth to slaughter that produces delicious and tasty meat. Like this slab of pork belly I used for my ventrèche géante.

“THE PRESENCE OF A BUTCHER IN A DISTRICT SAYS AS MUCH FOR ITS INTELLIGENCE AS FOR ITS WEALTH. THE WORKER FEEDS HIMSELF, AND A MAN WHO FEEDS HIMSELF THINKS.”

H. De Balzac- “The Country Doctor”

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 in the expansive  school kitchen that “in the pig, all is good!”

The attentive white-clad chefs-in-training crowded around as M. Chapolard reconstructed the whole pig carcass, piece by piece, organ by organ. Silence reigned as Dominique, our master butcher mentor here at Camont, explained what goes into making good pork from field to table.

Only when he split the skull to reveal the tiny brain did squeamish teenage yelps erupt.  Quickly silenced by Chef Lapierre, he teased them that they see more blood on the horror films they watch. After the initial hour of dissection, as the muscle groups began to resemble familiar meat cuts, this next generation of France’s good cooks began to chop and grind, season and taste, while the scent of Gascony’s prized pork filled the kitchen. A hind leg became a Jambon, a shoulder a Roti de Porc. The large rib cage transformed into ventreche, poitrine and travers. Legs broke down into jarret and pied de porc while the caul fat was washed and leaf lard rendered out before grattons were drained and pressed into a terrine.

This fine piggy day was a part of “Cooking at the Source-Gascony“, a collaboration between Robert Reynold’s Chef’s Studio in Portland, Oregon and my own Kitchen-at-Camont. We spent the morning with our good friend and farmer/butcher Dominique Chapolard as he did a day long demonstration for the students of  the Lycee Jacques-de-Romas in neraby Nerac. For upcoming Duck workshops in the U.S. and France consult our program pages.

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/2009/08/12/crowing-hens-cluck-cluck-cluck-whole-hog/?utm_source=rss&utm_medium=rss&utm_campaign=crowing-hens-cluck-cluck-cluck-whole-hog http://kitchen-at-camont.com/2009/08/12/crowing-hens-cluck-cluck-cluck-whole-hog/#comments Wed, 12 Aug 2009 11:08:54 +0000 Kate Hill http://kitchen-at-camont.com/?p=401 Do you know that hens crow too?

The new red hens are starting to lay their first eggs.  When the commotion in the chicken garden reaches a crescendo, I know there is yet another golden yolked egg waiting in the straw nest. But here in Gascony, even little Pigs crow. So when Judy Witts  and I start crowing this morning, it’s because after 4 years of reporting on all things pork at the Whole Hog Blog we made Saveur Magazine’s best of the web. Cluck, cluck, clucckkkk!

learning about pork from the ground up

While Judy has been giving online courses to chefs  in making Porchetta, I have been waking up at 4 in the morning (ouch!) to drive charcuterie apprentices to the abattoir, hauling 150-pound half carcasses in the trunk of my Renault Clio back home, and helping them learn the names and cuts of the French Pig from jarret to jambon.  Then we cook, cure & preserve all week until the larder is full, the pantry est plein.

My favorite French ‘pulled pork’ is called escaoudoun in the Gascon patois. Tasted in a hideaway of a cafe in the Landes forest called La Croute du Pin where it was made with the typique Noir de Gascogne pig, I re-created the dish here at Camont with most of the shoulder from Camas’ graduation pig.

Once it cooked in the sweet onion sauce for a two hours, I ladled the sauce pork into large canning jars. When unannounced friends arrive for dinner, I’ll cook some Monalisa potatoes and serve them floating on an island of sweet onions pork, just like Madame did.

Recipe- for  Estouffade de Porc- l’Escaoudoun

• 2 kilos / 4 1/2 lbs. of farm raised pork shoulder, cut into large cubes
• 1 kilo of onions, sliced thinly
• 2 soupspoons of duck fat
• 1 bottle of sweet wine wine (jurancon or cote de gascogne)
• 1/2 bottle madera, sherry or white port
• 1 generous glass of armagnac
• 2 large carrots, peeled and sliced
• a large bouquet garni- lovage, bay leaf, thyme
• sea salt to taste
• freshly ground black pepper, a lot of it!
• a large pick of quatre épice  (ginger, cinnamon, nutmeg, cloves)

The basic recipe is to cook all of the above until the onions have melted, the pork is falling apart and the flavors of the sweet wine mingle with the onion in a caramel-colored sauce.

Cook the onions in duck fat until they start to be translucent.  Add the pork and herbs, season (using only a little salt at this time to allow for reduction of the sauce), pour the wines and armagnac over the meat, cover and cook over a very slow heat for 2 hours or until meat is falling apart and the sauce is thick. Taste to reseason for salt. Serve warm with boiled potatoes.