Articles by Liz Sanders

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Story

Stories shared by this traveler.

Gilbert Moulin (right), the Saigneur hired to perform the tue-cochon, and members of the Bibal family finish up a long day's work stuffing saucisse and boudin and begin the process of hanging the preserved meats for drying.

food

The Old Agricultural Tradition Reuniting Modern Families

In rural France, filling homes with pate and sausage was once a matter of survival.