Jambon persille is a charcuterie specialty of Burgundy, particularly Dijon. No specific inventor is documented; it is a regional peasant-butchery tradition of using up leftover ham, set in aspic for keeping. Eaten with Dijon mustard and crusty bread.
A slice shows distinct cubes of pink ham scattered through a clear, trembling aspic densely flecked with bright green parsley. The aspic is cool and savory; the ham is salty and tender; the parsley provides a fresh herbaceous counterpoint.
A collagen-rich pork stock (from bones, trotters, connective tissue) is simmered long and slow; the collagen dissolves into gelatin that sets into a clear gel on chilling. Cubed ham and chopped parsley are packed in a terrine; warm stock is poured over to fill voids; chilled, the aspic sets firm enough to slice.
Variations
Made across Burgundy with house variations in the cut of pork and aromatics; the ham, the parsley, and the clear aspic are the constants.
On the Palate
Where Jambon Persille sits in the French flavor cloud
Ingredients
Serves 10
How it's made
6 steps · 45 min
- 160 min
Simmer pork bones, trotters, and aromatics long and slow to extract a clear, gelatin-rich stock; strain and season.
Watch outSimmer the bones and trotters long and slow to a clear, gelatin-rich stock — that gelatin is what sets the aspic firm enough to slice; a thin stock never sets.
- 215 min
Cube cooked ham and chop abundant parsley.
- 310 min
Pack the ham and parsley into a terrine, mixing well.
- 45 min
Pour the warm stock over to fill every void.
- 510 min
Chill overnight until the aspic is fully set.
Watch outChill overnight until the aspic is fully set — cut into it too soon and it slumps apart instead of holding a clean slice.
- 65 min
Slice cold and serve with Dijon mustard and crusty bread.
