Want to learn about all things Piggie in France and Italy?

Check out this website: http://goingwholehog.blogspot.com/. It was put together a few years ago, but revived by my lovely friend Kate Hill’s (a la France) and her culinary partner in crime, Judy Witts Francini (a la Italy).  They’re putting together a series of classes and events all about the pig both here in the States and in their respective countries.  All worth signing up for.

Also, Kate Hill, who made my pig butchery fantasy become reality in France, is in the process of launching her new website and programs (complete with a charcuterie focused apprenticeship program).  It’s still under construction, but worth following: www.kitchen-at-camont.com