Chicken Cushions, Baconberg and Bonbon Crepinetes

Louisa Hallewell will be traveling to Kettle Range from her sustainable farm in the Gascony region of France to teach this all-day, hands-on course.

In this class, you will learn how to debone a chicken carcass and turn it into a ‘chicken cushion’ so that you can impress your dinner guests with stuffed chicken dinner!  You will also be making Baconberg, an all-pork play on the famous Battenberg cake using bacon, pork tenderloin and minced pork—a pork lovers dream!  Finally, you will learn to make Crepinettes, small, flattened sausages wrapped in caul fat rather than a casing.

All ingredients are included in the course fee and at the end of the day you will take home the items you have made.

Course Duration: 4 hours

Course and Materials Fee: $100

About Louisa Hallewell

Louisa and her family moved from England to France in the autumn of 2007 on a quest to live a more sustainable and rural lifestyle. After much searching, she found her dream home, a farm situated in the rolling countryside of the Gers, with panoramic views of the Pyrenees to the south.

Louisa is the owner and operator of Little Black Pig, a cooking school specializing in teaching traditional farmhouse cookery skills to all ages and abilities.