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A very traditional Savoyard family recipe

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Farcement is a very unusual dish that combines sweet and savoury ingredients such as bacon, onions, prunes, raisins, potatoes and cream.

All the ingredients except for the bacon are combined; a mould shaped like a small beach bucket is lined with the bacon and then filled with the mixture. The covered mould is then placed in a pan of boiling water for around 3-4 hours so that, when it is tipped out, the mixture has cooked and set almost like a cake.

Farcement is typically served for Sunday lunch as it can be left to cook while the family are at church.

This is not a particularly common dish in many restaurants, you're most likely to find it in old family-run places that serve very traditional mountain cuisine - definitely an authentic experience if you can find it!