Illustration by Rupert Bottenberg

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Tag: Kitchen at Camont

Charcuterie class in Gascony (in enRoute, Air Canada’s inflight magazine)

Swine and Dine: Our writer hams it up at a Charcuterie course in France. “Squeeze the sausage tightly so that the meat cures evenly,” says cook and food writer Kate Hill, showing me how to churn the manual meat grinder with one hand while managing the growing coil of saucisse de Toulouse with the other. […]