3554 Jambon de Marcassin

Ham of Wild Boar

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is salted and smoked in the same way as ordinary ham and is generally braised. It is served with a purée of peas, turnips, celery, chestnuts or some other garnish and is accompanied with the braising liquid made into a light but well flavoured Sauce Poivrade.

In northern countries it is frequently served with a sauce called à l’Aigre-doux which is also used for hare and rabbit. The recipe for this follows.