Photograph of the finished Jambon persillé

France · Giăm bông đông rau mùi tây kiểu Bourgogne

Jambon persillé

2 hr 30 min Hands-on time + 9 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 1.3 lb
  • Photograph of Ham Ham 9.9 oz
  • Photograph of White wine White wine 1 ⅓ cups
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Carrot Carrot 1.2
  • Photograph of Gelatin powder Gelatin powder 0.4 oz
  • Photograph of Wine vinegar Wine vinegar 1 ⅓ tbsp
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Soak the pork trotters and ham in cold water for 1 hour to reduce the saltiness, then rinse them.
  2. 2 Simmer pork trotters with white wine, carrots, shallots, garlic, and bay leaves for 2 hours until the meat separates from the bone.
  3. 3 Remove the meat and shred it into large pieces. Strain the broth through a sieve, then dissolve the soaked gelatin in the warm broth.
  4. 4 Mix the shredded meat with plenty of chopped parsley, pepper, and wine vinegar.
  5. 5 Arrange the meat in the mold, pour in enough broth to cover it, press gently, and refrigerate overnight to solidify into a block.
  6. 6 Remove from the mold, slice thickly, and serve with Dijon mustard and bread.
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