Tasting Jambon Sec

By Colin, on May 24th, 2011%

Back at the start of the year I started to make some Jambon Sec the post for that can be found here. I was planning on leaving the ham to hang for 6 months but with the recent warm weather and a ham feeling very firm to the touch I decided it was time for . . . → Read More: Tasting Jambon Sec

DeliciousDiggEmailDiigoFacebookLinkedInPrintPrintFriendlyTwitterTumblrShare
3 comments   Preserved, Things I like   , , ,  

Making Jambon Sec

By Colin, on January 25th, 2011%

As regular readers of this blog are aware, just before Christmas I bought half a Perigord pig from my butcher in Loches and I have been enjoying the meat ever since. Just after Christmas I thought I would try my hand at making Jambon Sec or air dried ham. It is something that I have . . . → Read More: Making Jambon Sec

DeliciousDiggEmailDiigoFacebookLinkedInPrintPrintFriendlyTwitterTumblrShare
5 comments   Preserved, Recipes, Things I like   , , , , , , , ,  

Bed and Breakfast at La Canterie

We now offer bed, breakfast and the possibility of an evening meal at La Canterie. Information and booking can be accessed through the ' Blogs that I like' link on the right.