Jambon Persillé

Any Burgundian charcuterie has a truly impressive array of ready-to-eat dishes, several of which are different cuts of pork set in jelly. I have a personal fondness for pig’s snout, museau, served this way. This classic jambon persillé of the region is the most esteemed of these aspic dishes owing to its superb texture and flavor.

Burgundian ham is lightly cured so that the flavor is delicate and the meat is rosy pink. For the best results use an unsmoked ham an