Preparation 30 min - Cooking 3.5 hr

Hailing from the Arve valley in Haute-Savoie, farcement used to be the traditional Sunday dish. With a surprising mix of sweet and savoury, it can be served with a simple green salad.


  • 1.5kg potatoes
  • 25 thinly sliced streaky bacon rashers
  • 50g raisins
  • A dozen stoned prunes
  • A dozen dried pears
  • 2 eggs
  • 10cl sour cream
  • salt and pepper 


  • Peel and finely grate the potatoes. Wash the grated potato and dry it in a tea towel, before placing it in a mixing bowl. Add the raisins, prunes and pears cut up into small pieces, the eggs and the sour cream, stirring well to obtain a smooth mixture. Add salt and pepper to taste.
  • Lie the rashers of bacon around the farcement tin (this is a special high-sided tin with a tube in the middle). Then, pour the mixture into the tin and press it down gently. Cover the tin and place it in the oven in a double boiler. Leave it to cook for around 3.5 hours, gas mark 4 (180°C).
  • Turn the Savoie farcement out onto a dish and slice it ready to serve.