Charcuterie- learning French by the Market method

When I arrived here at Camont, there was something about this place, something here that I wanted.
I was here on a vacation doing a two-week cooking class with my Mom in the French Kitchen.
I knew right away that two weeks was not enough time, so I asked Kate if I could stay longer. Lucky for me, she needed an intern for the summer. When my glorious vacation ended in February, I departed back to the United States, not fully aware of the seed I planted.

I returned here to Camont in late April, and immediately began working. I have done many things in the short time since I've settled in here this Spring. One of the many things is learning how to make charcuterie with the Chapolard family. I have been interested in charcuterie for awhile now, and I knew that I wanted to learn how to make it the correct way. After trying some of their jambon, saucisson and paté, I realized that this family who raises their own pigs knew exactly what they were doing.

Working with the Chapolard's has been such a great experience thus far. I've been able to see the whole process from the abattoir, to the butcher workshop, and finally to the Saturday market. In the workshop, I'm finally able to understand how the pig comes together. However, the Saturday market is when I have the most fun.

When the Chapolard's first asked me if I wanted to help them at the market selling their product, I thought, “are you serious?” “I don't even speak French!” Now, I look forward to every Saturday. From learning French, to working alongside two of the nicest people I've ever met.

This is what you see.....


This is what I see....

I’ll be writing on Mondays from here, at the French Kitchen at Camont, so stay tuned.

Matt Chambas