This introductory class to French charcuterie begins with the basics of sausage making and producing terrines and pâtés- a la française. With simple ingredients, spices and techniques, Kate Hill brings you into her “French Kitchen Cooking School” in Gascony for a gastronomic peek at making home made charcuterie. A perfect complement to Kate’s Camp Cassoulet class.

Saucisse de Toulouse

one whole pork shoulder and piece of fresh pork belly, sausage casing

Crepinettes de Canard

 4 duck legs and 2 breast, caul fat

Terrine de Paysan

one whole pork liver and potatoes

Seasoning charcuterie guide