Burgundy Parsley Ham – Jambon PersillÉ

Place bacon rind, calf’s foot, stilt, 3 cloves of garlic, a larded onion (bay spice, clove), bouquet garni, peppercorns and diced carrots in a saucepan. Cover with white wine. Gently do about 2 hours with lid on until meat can be loosely separated from bone. Remove, strain clear soup and reduce by half. Remove the meat from the calf’s foot and chop it together with the pork rind of the knuckle and the bacon.

Coarsely dice the stilt, mash the meat pieces a little bit with a fork and stir in the veal foot meat and the chopped rind. Chop the garlic, shallots and parsley very finely and add them as well. Fill up with clear soup so that the quantity becomes creamy.

Now pour everything together into a baking dish and let it gel for one night.

Our tip: Use bacon with a fine, smoky note!

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