PorkTongue

Ham Heaven

PyreneesSeven days ago I left Washington, D.C. to fly across the Atlantic Ocean. I arrived at Kate Hill’s gastronomic slice of heaven, Camont, and moved into the little gypsy caravan I have called home once before.

KatesHamBaconFirstLunchDessertChickenFoieandMagret

After five quiet days alongside the canal, eating well, drinking Gascon wines and visiting with friends, we left yesterday to trace the Ham Trail in Basque country. We drove through four styles of architecture and as many types of  agriculture until we reached a small, charming hotel at the base of the Pyrenees.

Basque country spreads out before me in the valley. Sheep and pigs and stocky horses roam the hillsides. There are hams hanging everywhere, even over last night’s dinner table. There is so much to say, but I ache to spend time in the fresh air, the breeze… to sit and eat and experience it all. So, for now, I’ll post some photos to show you what I’ve been doing for the last week so I can get right back to the world of the Basque, an entire universe it seems, unique in this world. I urge you to come to Basquelandia. And if you do, there is simply no better guide than Kate Hill.*

HamOverTable

BasquePig BasqueFarm

BasqueWine CoopProducers PorkTongue Charcuterie
Truffles TroutFarm
*
Kate is offering a five day road trip into Basque country this fall. Sign up early — places are limited and fill fast.

 

 

 

 

6 thoughts on “Ham Heaven”

  1. It’s a beautiful day here in Raleigh but I find myself completely dissatisfied and intensely jealous right now. I can practically smell all that fabulous pork and the sights are stunning. You have worked hard and deserve this extraordinary holiday.

    1. Yes, Eric. That’s a cured duck breast stuffed with foie. I’m not sure how it is made – the fermiere Jeanne keeps that a secret.

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