charcuterie

Dominique Chapolard & 2013 Students

Charcuterie-at-Camont: Seed to Sausage learning in Gascony

One-week or four-week programs of Artisan Butchery & Charcuterie on a French farm.

Come learn the skills of traditional French Farmstead Charcuterie working with Kate Hill at Camont and her friends, 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 directly to loyal customers at local farmers’ markets. They offer a singular artisan approach from farming to retail- we call it seed-to-sausage. Kate has been working with Dominique and his family as a cook, teacher and writer for nearly 20 years. Both one week introductory courses and month-long extended learning programs focus on whole carcass butchery & hands-on production of artisan charcuterie. Enjoy the French life while learning and cooking at Camont and on the Chapolards’ Seed-to-Sausage farm.

 

For Serious Students: One Month Intensive Butchery & Charcuterie Course in France

This program is perfect for self-motivated chefs, butchers and farmers as well as budding artisan charcutiers seeking a traditional French experience. This unique foundation program  was designed by Kate Hill and Dominique Chapolard to present both theory and practical study of whole carcass butchery specifically for making French charcuterie. Perfect for those looking to explore and experience working with quality mature pork, seed-to-sausage farm production and nose-to-tail cooking and charcuterie. At the end of four weeks, you will understand the ethos of the purpose-raised charcuterie pig, from French field to French kitchen. At Camont, our goal is to teach, refine, and practice ‘butchery for charcuterie’ while learning the French lexis of meat cuts. Traditional methods using just pork, salt, and pepper transform carefully matured charcuterie pigs that tip the scales at 400 lbs into a catalog of  delicious charcuterie . The four classic approaches of fresh, cooked, salted and air-dried curing are explored, learned, and practiced each week. In addition, we work with Gascony’s famous fatted  confit ducks raised for their meat and foie gras to complete the French charcuterie experience.

Full course information, dates, and prices –>

For lovers of the saltbox: One Week Discover the Art of French Farmstead Charcuterie

Each of our five discovery days is a complete workshop in itself from duck curing and confit to traditional French butchery and charcuterie. 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 at Camont. After visiting the Chapolards’ farm cutting room, we return to Camont with fresh farm pork primals to transform into delicious home-cured charcuterie like noix de jambon, ventreche, rillettes and saucisse. This program is perfect for the serious cook and home butcher.
Full course information, dates, and prices –>

{ 2 comments… read them below or add one }

1 craig blue December 8, 2013 at 5:04 am

do you have dates for 2014?

thanks

2 Kate Hill December 10, 2013 at 12:50 pm

Hi Craig, will be revising and posting this week! thanks Kate

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