During these two days, about fifteen piglets and half-a-dozen fully-grown pigs for charcuterie production from the Bauges farm will be on display and explained to guests. The best local producers of charcuterie (cured meats) will be participating, and there will be such a tempting display of charcuterie, whole pigs and local products to be tasted that visitors may find it hard not to make pigs of themselves!! Especially when faced with the mouth-watering possibilities of trying spit-roasted piglet, bacon soup and mulled wine flavoured with local garden herbs!