The Savoyard farcement is a traditional dish from the Alpine region of Savoie, in the heart of the French mountains. This rustic delight perfectly combines the salty flavors of bacon and the sweetness of dried fruits, offering a unique gustatory experience sure to please both young and old. Easy to make, this recipe requires a few simple techniques that I will explain to you step by step.
30 minutes
120 minutes
medium
€€
Ingredients
Utensils
Preparation
Step 1
Preheat your oven to 180°C.
Step 2
In a large bowl, mix the dehydrated potatoes with a little water to rehydrate them.
Step 3
Add the dried fruits, prunes, and raisins, then mix well.
Step 4
Incorporate the smoked bacon lardons, flour, brown sugar, nutmeg, salt, and pepper.
Step 5
Generously butter a farcement mold and pour in the mixture.
Step 6
Place the mold in a cast iron casserole and fill the casserole with boiling water up to half the height of the mold.
Step 7
Cover and bake for 2 hours, checking the water level regularly.
Step 8
Let cool slightly before unmolding and serving.
My tip
For an even moister texture, you can add a little heavy cream to your mixture.
Food and Wine Pairings
Farcement pairs perfectly with a dry white wine from the region, such as a Roussette de Savoie.
Extra info
This iconic recipe is often prepared for special occasions and family celebrations in Savoie. Farcement is a comforting dish that symbolizes conviviality and sharing.
Article mis à jour le 27 July 2026
