Porks & Knives Prep

In preparation for the Porks & Knives Workshop this week, I am writing my recipes , sharpening my knives and gathering my equipment needed:For me, it’s all about charcuterie. What is that you ask? You know: bacon, pate, ham, sausage… I have some favorites that I have shared over the years. My recipes are ever evolving and some stand out more than others:  Crépinettes or Gayettes with the pork liver, kirsch, my own raz el hanout and loads of parsley wrapped in caul fat!