encore du cochon

Up early again today and headed over to R&G's to pick up all our sausages etc. from yesterday. We'd left them to hang overnight in the garage.

Back at Carrie's we re-cured the bacon, packed all the sausages into bags to freeze, I made the second type of pâté I wanted to try - with herbs, garlic, cream, port etc.

There is so much work involved, but it's so satisfying to do it all and have all that produce at the end of it.