Charcuterie de Bourgogne

Under the watchful eye of a retired French charcutier, Jean Louis, we have processed a freshly slaughtered pig completely into salted and smoked ham, bacon, pate, rillettes, various types of dry sausage, chipolata’s, frankfurters and chorizo. The head of course went into the stew. The neck, the best part, we have even eaten immediately.