Jambon Perséllé de Bourgogne

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Jambon Perséllé is Burgundy’s most iconic charcuterie—a shimmering terrine of hand-shredded ham suspended in a vivid green parsley-flecked aspic, traditionally served at Easter but present on every Burgundian charcutier’s counter year-round. The preparation is a masterclass in aspic technique and flavour extraction. A whole ham hock or shoulder (4-5kg) is first desalinated in cold water for 24-48 hours, then simmered for 3-4 hours with a calf’s foot (for gelatin), aromatic vegetables (onion, carrot, leek, celery), a bouquet garni, white wine (a full bottle of Aligoté), black peppercorns, and juniper berries. The cooked meat is removed, the broth strained and defatted, then reduced by one-third to concentrate both flavour and gelatin content. The critical test: a spoonful chilled on a cold plate should set to a firm jelly within 10 minutes. The ham is shredded by hand into rough, irregular pieces (never diced—the fibrous texture is essential), and a generous quantity of flat-leaf parsley is finely chopped. The assembly alternates layers of ham and parsley in a terrine mould, with the warm aspic ladled between each layer. White wine vinegar (2-3 tablespoons) and a splash of raw Aligoté are added to the final aspic for brightness. The terrine is refrigerated for 24 hours minimum to set completely. When unmoulded and sliced, the Jambon Perséllé presents a mosaic of pink ham shreds and bright green parsley suspended in crystal-clear, quivering aspic—one of French charcuterie’s most beautiful preparations. It is served in thick slices with Dijon mustard, cornichons, and crusty bread.

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