hardworkinghippy : La Ferme de Sourrou: Black pudding cases filled ready for cooking 12 kilos
hardworkinghippy : La Ferme de Sourrou: Boudin prepared for cooking
hardworkinghippy : La Ferme de Sourrou: Boudin turning black just after cooking
hardworkinghippy : La Ferme de Sourrou: Finished black pudding (or Boudin in french) ready for bottling, for the freezer or for giving to friends
hardworkinghippy : La Ferme de Sourrou: Bacon to smoke for making lardons
hardworkinghippy : La Ferme de Sourrou: Bacon before smoking 4 kilos
hardworkinghippy : La Ferme de Sourrou: 12 rolls of pork for roasting and sterilizing
hardworkinghippy : La Ferme de Sourrou: Paté, roti.....nos conserves
hardworkinghippy : La Ferme de Sourrou: Meat ready for making paté
hardworkinghippy : La Ferme de Sourrou: Jambon ready for salting
hardworkinghippy : La Ferme de Sourrou: Grattons cooling and prepared for sterilizing
hardworkinghippy : La Ferme de Sourrou: Boned and ready for making grattons
hardworkinghippy : La Ferme de Sourrou: Two jambons 12 kilos each
hardworkinghippy : La Ferme de Sourrou: Terrines for cutting just out of the oven and left outside to cool
hardworkinghippy : La Ferme de Sourrou: Shoulder ready to roll for roast porc
hardworkinghippy : La Ferme de Sourrou: Rotis rolled and ready for sterilizing
hardworkinghippy : La Ferme de Sourrou: Roti de porc ready for the freezer or for sterilizing
hardworkinghippy : La Ferme de Sourrou: Rolled pork, paté and Max looking on.
hardworkinghippy : La Ferme de Sourrou: Rolled porc and paté just out of the boiler
hardworkinghippy : La Ferme de Sourrou: Rolled Couenne is sterilised for making a quick soup
hardworkinghippy : La Ferme de Sourrou: Pork fat for grillons and lard
hardworkinghippy : La Ferme de Sourrou: 12 kilos de saucisses en train de sécher dehors
hardworkinghippy : La Ferme de Sourrou: Cleaning all the equipment on the woodstove after processing our pig
hardworkinghippy : La Ferme de Sourrou: Peppering the Copa after it's been in salt for a week
hardworkinghippy : La Ferme de Sourrou: Rolling the Copa and tying it tight with string
hardworkinghippy : La Ferme de Sourrou: Copa outside to air dry for 4 weeks