Parsleyed Burgundy ham

jambon persillé de Bourgogne

What it is

Made for Easter in the Côte-d'Or since at least the fourteenth century: hock simmered with a calf's foot for its gelatine in a broth of Burgundy white wine and vinegar, then broken into chunks and set in a jelly thick with parsley. The vinegar is not decoration — its acidity is what stops the jelly tasting of nothing but fat.

In the kitchen

Serve it cold but never straight from the fridge — twenty minutes out and the jelly softens enough to release the parsley. Cut it in thick cubes rather than slices; the chunks are meant to show.

Goes with

Dijon mustard Parsley Cornichon White wine vinegar Tarragon Grey shallot

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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