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:
Jambons and roti
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:
Porc for grilling
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:
Finally, a clean sink !
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
hardworkinghippy : La Ferme de Sourrou:
Copas outside
