A Well Kept Pig Feb / March 2025
February 25 to March 8
Nose to Tail Pork Butchery for Charcuterie
Limited to 8 Participants
Course Products:
- Saucisse de Toulouse
- Pâté de Campagne
- Fricandeaux
- Noix de Jambon
- Ventrèche
- Lomo
- Rillettes
- Farmhouse Roast
- Jambon
- Saucisson Royale
- Saucisse sec
- Pâté en Croûte
- Potted Ham
- Le Cinq - The Fifth Quarter
February 25
Arrival Day, course introduction and overview, food safety, and team Dinner
(Course Start Time ~14:00)
February 26
Pick up the hog and break into primals, best storage practices, and planning for the week.
February 27
Breaking the primals and subprimals according to our unique plan, creation of Saucisse de Toulouse, and the first steps of our various Pâté projects.
February 28
Creation of the Noix de Jambon and Lomo whole muscle preparations, whole muscle curing and theory, Pâté de Campagne, Fricandeaux. Team Dinner in Nérac.
March 1
Market Day in Nérac, team cooking lunch, tying and hanging all our whole muscle products, and theory.
March 2
Rest day - students can go on their own excusions if they wish.
March 3
Mastering Pâté en croûte avec Mme. Kate Hill
Planning day, theory, and discussion of traditional curing, drying, and aging techniques
March 4
Agen Marché Couvert - Picking up our fresh hindquarters directly from a respected local shop.
Trimming, shaping, and salting green hams for Jambon production.
March 5
Creation of Saucisson Royale, Saucisse sec, and Potted Ham - trimming and salting
Jambon tasting - French, Basque, and Spanish Jamón
March 6
Saucisson grinding, stuffing, tying, and hanging
March 7
Potting cured ham and discussion and creation of products for Le Quartier Cinq
March 8
Departure Day from Nérac
Note: Course fee does NOT include housing during the workshop. We have various reccomendations for accomodation in and around Nérac suited for all budgets.
Our Workshops
A Well Kept Pig at Camont is the first in a series of live workshop events led by Nathan Gilmour at his maestra’s cooking school located at the Relais de Camont in Southwestern France. The workshop will focus on French charcuterie, specifically farmhouse methods. Nathan has deep experience in his field, having taught for over a decade, all around the world. He welcomes you to come to France and learn alongside him and other interested students and professionals to help preserve this critical craft.
These workshops are limited to a very select and small group of people, with the opportunity for extensive hands-on learning as well as a strong foundation of theory and methods. Everything that we teach in the courses, you will be able to accomplish back home and / or bring into your own kitchens around the world.
Also, during the Workshop, Breakfasts and Lunches are included on the full course days!
Arrival Information
We recommend you plan to arrive either the day before the course is set to begin, or the morning of the start of the course in Nérac or directly at Camont. Hotel or AirBnB check in arrangements can be made to suit your individual plans.
Accommodation during the Workshop
Note: Course fee does NOT include housing during the workshop. We have various reccomendations for accomodation in and around Nérac suited for all budgets.