time to salt the pork...

A peasant becomes fond of his pig and is glad to salt away its pork.

What is significant, and is so difficult for the urban stranger to understand, is that

the two statements are connected by an and not by a but.

John Berger.

farm butchery

Exactly a year and a month ago, I used this quote above when Judy Witt and I began our research for an IACP seminar we began posting on Going Whole Hog.

I return to 'the peasant and his pig' this weekend, when friends and colleagues arrive in my French Kitchen to celebrate the beginning of the Year of the Pig. Today Pim is bringing her ambulatory blog with her, Lucy is arriving with half of Lyon tucked in her basket, and Franny is showing up with her winter paintings. Saturday morning the market at Nerac will be dissected and divided into our baskets. Saturday night the Gascon Gang arrives for dinner- a dozen festive souls for a chinoiserie. Sunday, after the fat market, there are ducks to confit and foie gras to be preserved. Tuesday truffles call for the last of the yearly markets at Lalbenque. Then up the little country lane, my neighbors will be slaughtering the last pig next weekend. February is busy in this hive of good food production.

As I post these Cochon & Charcuterie events, I’ll double blog: -telling stories here at FKA and placing the recipes on the Whole Hog Blog- http://goingwholehog.blogspot.com/index.html

Like that peasant, I have become fond of my pig earth and glad to salt it away.

***

For those interesting in joining me in Southwest France, I am starting cooking sessions on March 5 in cooking and curing- Potager. Pantry. Plate. Email for further information.