Introduction to Charcuterie – pâté, duck rillettes and ham and preserving/canning

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.

You will learn how to make 3 different and delicious pâtés – a smooth chicken pâté, a coarse traditional pork pâté and a duck rillette (French speciality). You will learn how to preserve your potted meats, so they become a stable product which can be stored in your cupboards for up to 3 years. Finally, you will also learn how to make a dry cured duck ham.

All ingredients are included in the course fee and at the end of the day you will take home some pâté of each variety that you created.

Course Duration: 7 hours (approx)

Course Fee: $175

 

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.