AB&C: Artisan Butchery & Charcuterie

1, 3 or 6 weeks serious meat study on a French pig farm in Gascony

Come to Camont to learn the skills of traditional French butchery, working hands-on with the remarkable Chapolard family. For three generations on their Ferme Baradieu, the Chapolards have reared their own pigs, butchered their meat, made beautiful charcuterie and sold the produce direct in local farmers’ markets. Join a one-, three- or six-week course to follow the production of premium quality artisan food from farm to craft to market stall – all while learning and cooking at Camont and on the Chapolards’ wonderful farm.

1 week: discover

Each day of our five days is a complete workshop in itself. After an introductory visit to market and farm, we begin with the basics of European artisan butchery, breaking down ducks, chickens and rabbit to create terrines, pâtés, and confits. Progressing to visiting the Chapolards’ farm, we return to Camont with a pork shoulder and belly to transform into delicious home-cured charcuterie.
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3 weeks: explore

This is a complete program: intensive practical study and working on the Chapolards’ Ferme Baradieu. Perfect for those looking for hands-on training and experience working with whole carcass butchery, ‘short circuit’ farm to consumer production and nose-to-tail cooking. At the end of three weeks, you will understand the raison d’etre of the farm-raised pig, from French field to French kitchen.
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6 weeks: accomplish

This is a program for self-motivated butchers and chefs seeking an in-depth traditional French experience in authentic and traditional charcuterie and butchery skills. The goal is to teach, refine and practice butchery on whole carcasses while learning the French lexis of meat cuts and traditional charcuterie methods. The four basic approaches to pork are learned and mastered each week: fresh, cured, cooked and preserved. Working with fatted ducks from foie gras to confit completes the French experience.
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