French from field to fork

[Bubblingbrooks]

This is especially for those of you that raise your own meat and are learning to prepare said meat for storage and eating.

A couple of years ago, in my search for a good Cassoulet recipe, I came across this blog.
http://kitchen-at-camont.com/category/kates-blog/

The latest blog posts, are on making Ventrache, how to prepare a duck from field to table, including Duck bacon.
Duck Confit, Charcuterie, Paupiettes de Pork, and of course, the best cassoulet I have ever come across.

A little about the blogger.

Camont isnt your typical French cooking school: we dont make haute cuisine wearing chefs whites. Were as likely to be wearing aprons over garden shoes. We are a culinary retreat, teaching field-to-fork gastronomy through a series of year-round programs. We grow and buy seasonal produce from local farmers and make great Gascon food in the old stone kitchen. Then we eat, together with good Gascon wine.