When ever you read a meat related cookbook, you'll notice that they always recommend you to find a proper butcher, one of those that actually enjoys his work and finds joy in discussing meat with his customers. Finally are we actually part of those lucky few that have one, ours is Jean-Christophe Sansuc in St Martory, and yesterday we put him to the test.
I've been reading Hugh Fearnley-Whittingstall's Meat book and there was a chapter about the local butcher, so we cunningly applied that wisdom on Mr Sansuc and he started to explain that all of his meat comes from local farmers (slaughtered in St Gaudens), he pointed on the wall where he displayed the birth certificates from each of the animals that he sold meat from (the cows are of the Limousin breed) and he went on about how to cook the different parts of the animal. Of course, he explained, some of the sausages are not local due to the AOC, i.e. you can't sell locally made Champagne outside of Champagne. In the end he ticked all of the boxes and we are confident that Hugh would approve of J-C Sansuc.
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