Meats in Traditional Savoie Cookery and in the Modern Savoie Kitchen

The quantity of meat consumed and prepared in a traditional Savoie kitchen depended, of course, on the level of society in which one lived. I know from reading Jean Nicolas’s texts on the bourgeoisie and the nobility that meat was not lacking on the tables of the well-to-do. Expense lists from the eighteenth century prove that one ate well in cities and towns, in all private hotels, maisons fortes, and castles where the upper classes resided. The categories of meats were varied, but those most used were the barnyard animals or, during the winter season, the small game animals that were, most of the time, delivered by tenant farmers.