France

Jambon Persillé de Bourgogne

Name: Jambon Persillé de Bourgogne
Prep time: Slow cooking • natural gelification • layered assembly
Yield: 10 portions
Cuisine: France
Ingredients: 2 kg pork ham or suitable pork cut for slow cooking; 600 g onions; 600 g carrots; 1 L white wine or regional cider; 1.5 L meat stock; 250 g butter or cooking fat; 1 bouquet garni (bay leaf, thyme, parsley stems); Salt and freshly ground black pepper; Fresh parsley, finely chopped; Reduced cooking broth for natural setting

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 portions
Preparation: Slow cooking • natural gelification • layered assembly
Difficulty: Medium

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