A traditional Sunday dish, farcement is a speciality from Savoy which used to be cooked while mass was being held, so the family could eat it at midday. The dish is made from a mixture of grated potatoes, bacon, prunes and raisins, and is cooked in a specially designed baking-tin.
In general, farcement is served with a rabbit dish, or roast pork. The baking-tin is firstly lined with thin slices of bacon, before the mixture is placed inside. Then the whole thing is cooked in a bain-marie for at least four hours. Farcement is usually served with a good local red wine.