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by **Fatman** » Mon Dec 20, 2004 5:41 pm

To All

I am off to France the first week in January to arrange a charcuterie coarse at a chateau to include visiting a pig festival.

Would any of you be interested in attending?, it is hoped this will take place early next spring. A weekend is all it would take with some emphasis on cooking and eating, partners will be welcome if they so wish as a shopping trip can be organised for them.

Any queries or even topics you would like to see being included would be appreciated.

Regards

Fatman

by **Franco** » Tue Dec 21, 2004 6:50 am

Put me down for it.

Franco

by **Parson Snows** » Tue Dec 21, 2004 8:28 am

I'd love to go though I won't be able to, however if at all possible if you could try and get a recipe for Saucisse seche that would be great as I've be able to fine very little on it.

kind regards

Parson Snows

PS look forward to hearing all about it when you return

by **Twoscoops** » Tue Dec 21, 2004 9:17 am

Where is it likely to be held? I've got so many trips planned already for early next year, but I suppose I might be able to squeeze another in...

by **Fatman** » Tue Dec 21, 2004 9:30 am

Twoscoops

It will be in the heart of the Limousin region, nearest airport being Limoge.

Regards

Fatman

by **deb** » Tue Dec 21, 2004 10:43 am

Very interested Fatman. Depends a lot on cost I'm afraid.

by **Twoscoops** » Tue Dec 21, 2004 11:10 am

Likewise, so when you know dates, cost etc let us know. Ryanair are pretty cheap if you book well in advance.

by **Fatman** » Tue Jan 18, 2005 12:11 pm

Update:-

I have recently returned from France as some of you will know, whilst there I have spoken to the Chateau owners and they have agreed in principal to host a Charcuterie course in the late spring early summer.

The dates and the details will be posted at a later date.

I can say this will not be a cheap course given the location and the fact many people will be involved to make it a success, what I can gaurantee is that you will have a marvellous time and you will leave with some knowledge of an ancient craft that very few have in the U.K.

Regards

Fatman

by **TobyB** » Tue Jan 18, 2005 3:57 pm

Fatman,

any rough idea of cost and will this be over a long weekend or will it be longer?

by **Fatman** » Tue Jan 18, 2005 4:22 pm

TobyB

It will be fair to say a long weekend will be the way, as for costs they have not yet been worked out. If you would prefer to P.M. me your personal details I will keep you in touch as soon as we have them.

Regards

Fatman

by **aris** » Tue Jan 18, 2005 4:30 pm

An itenerary wouldn't hurt either.

by **Parson Snows** » Tue Jan 18, 2005 5:51 pm

Fatman

did you manage to get a recipe or any information for Saucisse seche whilst you were there?

kind regards

Parson Snows

by **Fatman** » Tue Jan 18, 2005 7:02 pm

Parsons

I did P.M. you with this, I'm afraid I drew a blank, I have a recipe for this but not an original, I will not rest easy until I get you an original one, be rest assured.

Just to jog your memory I mentioned also the Tolouse sausage with white wine!!

Regards

Fatman

by **Parson Snows** » Tue Jan 18, 2005 7:12 pm

fatman wrote

I did P.M. you with this, I'm afraid I drew a blank

I have a good memory, I'll never forget "what's his name?". Sorry but I never got your PM.
This is the only information that I have on it, a tad sad.

if they are that popular there should be more information available.

kind regards

Parson Snows

by **Fatman** » Tue Jan 18, 2005 7:19 pm

Parsons

I have not made this sausage but I have eaten it a few times.

A dry sausage with Roquefort cheese, a cheese made only for six months of the year and typical to that region only, similar to a Stilton except the Stilton is made with cows milk and the Roquefort with sheeps milk.

I will try again soon to obtain you a recipe.

Regards

Fatman

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