Jambon de Reims

Method

1. 1 Rub salt and pepper onto the pork shoulder and refrigerate for 12 hours to firm up the meat.
2. 2 Boil the meat with white wine, red onion, and thyme at 80 degrees for 3 hours, making sure the water doesn't boil vigorously.
3. 3 Tear the still-warm meat into large strips by hand, then remove all the tendons and thick layers of fat.
4. 4 Strain the boiling water, then mix in the gelatin and vinegar. The jelly must be clear, so the boiling water must be carefully filtered.
5. 5 Arrange the meat in layers in the mold, and sprinkle plenty of chopped parsley between each layer to create a green marbled effect on the cross-section.
6. 6 Pour the jelly mixture into the mold, press down with a heavy object, refrigerate for 12 hours, then slice thickly and serve with mustard.

With an appliance

• Pressure cooker 2 hr

  Replace step 2: low-pressure boiling for 45 minutes, then release the pressure naturally; the meat will still be shredded, but the broth will be cloudier, so it needs to be filtered twice.