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I had to share this with my Gourmet group. We've never done the pig thing, not even close actually. The chocolate idea is appealing though : )

Sam @ My Carolina Kitchen

Bonne année to you too. Your shrimp burger sounds divine. Love the crunchy aspect of it. All you need to finish the meal is a chocolate dessert :)

French Girl in Seattle

Your spicy shrimp burger sounds delish, as does your friend's boudin noir (especially when served with roasted apples...) I am French, but I'd still have a problem with having three pig carcasses waiting to be "dealt with" in my garage... :-) Françoise is a brave soul! Veronique (French Girl in Seattle)

Herm in Phoenix, Az

Born in 1930 and raised on a farm in Illinois during the depression, butchering was a way of life. Head cheese, blood sausage and fried brains were common. The organ meats were consumed and pickled pig’s feet were a treat.

A smoke house was also utilized to preserve food since there were no freezers. Thank goodness for modern day technology!!

Colleen Taylor

My German grandparents butchered pigs almost exactly depicted in your description and made very similar cuts of pork and sausage. Some of my family members still carry on that tradition. As a child, I never acquired that taste and actually refused to eat it. I couldn't then and certainly never could now. Your shrimp recipe sounds wonderful and is a must try. Thank you for the recipe.

Christine Webb-Curtis

Here I am looking for a France-reminiscent recipe to serve my friend who spent a month with us in France, and along comes your spicy shrimp burger. Doesn't sound French and will save it for another day, but it does sound great. My husband, beyond whose lips has not passed red meat for many years, did not welcome my out-loud rendition of the pig story. But I found it entertaining. While in France, I ordered many a dish I didn't recognize with nothing but good consequences. But I, too, draw the line at boudin noir.

We're back home in California--missing France like nobody's business. Have not yet started your niece's book, but it's waiting patiently on my kindle. I'll let you know when I finish it and will be sure to write a review as I know they're important!

Happy New Year back to you. Catch my final (for the moment, at least) France trip post at

Liza in Ann Arbor

I noticed that about Le Hamburger (as well as le cheeseburger and le club sandwich) when I was in Paris. Much to my dismay, it was everywhere! Now a shrimp burger, that sounds mighty satisfying right about now.

Sue Wallace

The smell of boudin noir will clear out a room full of ex-pats? Perfect. Great laugh.

Mark Kane

Beef is optional for burgers. My last concoction: deer burgers. Before that: lamb burgers. BTW, deer is almost fat-free so a deer burger needs fat that stays in the burger through cooking. I tried tiny die of butter and cheese, and breadcrumbs to sop up as they melted. Final grade? B minus.

Caterina B

This sounds wonderful, the "piggy party," I mean! Every March or April we buy two piglets from a farmer and raise them on our smallholding. One pig is for us and one is for my husband's friend who we call his "piggy partner." Dan acquires the pigs for us and also supplies the food because he lives closer to the farmer. We do all the other work, feeding, watering, retrieving when they escape from the pen, etc. Both the men get the pigs "ready to go to the butcher" in October. About two weeks later we are delivered two huge bags of meat for the freezer. We get two hams, one for Christmas and one for Easter dinner. Those hams and bacon are superb! It is a good arrangement but not as much fun as your neighbors have. Hubby would some day like to prepare them for the freezer himself. He knows how to do it, it's just a matter of finding the time because in October, he is usually hunting elk and cutting that up himself, too. It's awfully "meaty" around here in the Autumn! We and our neighbors are planning to do way more of this kind of food production for ourselves.
It's as it should be and always was in our ancestors day. Fortunately we live in the country and can do it. I remember my Norwegian grandfather trying to feed me "blotklub," a sausage made from beef blood. I didn't like it one bit. But, it's fascinating realizing the motivation behind all the strange things they ate back then. In a word, "survival."
"To Much Information" for an "almost vegetarian?" can see, I never buy meat at the supermarket.
I like the recipe for shrimp burgers. I will try it although any shrimp I can get is from Thailand! That's too far away. Imagine the fuel costs! I have to stick to trout caught at the lake up the road.

Debbie Ambrous -

I love the shrimp burger recipe, and I'll print it for the husband - "Chef Jim" He's cooking chicken soup for friends with the flu. I know - he's super great, isn't he? Do you think maybe we could add some bacon to the shrimp burger??

Sue Wallace

I happen to be re-reading A Pig in Provence. Last night "we" butchered one nose to tail. Gag me. Although I respect and appreciate the tradition, tonight we're having chicken thighs for dinner. Boned and skinned at the grocery store. Thank God, the next chapter is about gathering mushrooms.

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