Jambon Persillé
Parsleyed ham, a Burgundian charcuterie specialty. A terrine of ham and parsley in aspic.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Jambon Persillé's origins trace back to Burgundy, France, where charcuterie traditions are deeply ingrained. The dish likely emerged from the need to preserve pork, combined with the region's abundant parsley and culinary techniques to create a distinctive and flavorful preparation.
Jambon Persillé is a classic Burgundian dish, often served as a starter or as part of a charcuterie board. It represents the region's dedication to high-quality pork and simple, flavorful preparations.
Regional Specialty
Jambon Persillé is particularly associated with Burgundy, where it is a common sight in local restaurants and markets. It's considered a regional delicacy.
Celebratory Dish
It is often served during special occasions or family gatherings, showcasing the region's culinary heritage.
Charcuterie Tradition
Jambon Persillé is a prime example of French charcuterie, emphasizing the art of preserving and preparing meats with skill and artistry.
Jambon Persillé is characterized by a savory, pork-forward flavor, brightened by the freshness of parsley and the subtle tang of wine. The gelatinous aspic provides a smooth texture and enhances the overall taste experience.
The primary flavor comes from the ham, usually a combination of different cuts to provide varying textures and depths of pork flavor. Parsley is crucial, lending a fresh, green, and slightly peppery counterpoint to the richness of the pork. White wine, often a local Burgundy variety like Aligoté or Chablis, adds acidity and aromatic complexity. Other common additions might include garlic, peppercorns, and sometimes bay leaf for a more complex aromatic profile. The gelatinous aspic is typically made from a pork stock, further intensifying the pork flavor.
Quality Ingredients
Use high-quality ham and fresh parsley. The better the ingredients, the better the final product.
Parsley Distribution
Ensure the parsley is evenly distributed throughout the terrine to create a visually appealing and flavorful dish. Chop the parsley finely.
Aspic Clarity
For a clear aspic, use a good quality pork stock and clarify it properly. This often involves simmering and removing any impurities that rise to the surface.
Proper Setting
Allow the terrine to set completely in the refrigerator for at least 24 hours, or ideally longer, to ensure it is firm and slices cleanly.
Wine Choice
Pair with a dry, crisp white wine from Burgundy, such as Aligoté or Chablis, to complement the flavors of the dish.
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