Terrine of ham with parsley (jambon persillé)
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Delivery
- Pick-up in-store in Paris
- Courier in Paris
- Fast delivery in France and Europe
Description
The recipe dates back to the Medium Age when this ham coated in parsley jelly was traditionally prepared for the Easter holidays. It is an emblem of Burgundy including special ingredients of the region: white wine and mustard. The recipe is characterized by slow cooking of first-quality pork meat, with aromatic herbs, carrots, garlic, and onion.
Mauriac House
Created in the eighties and nowadays run by Anne Mauriac, the enterprise favors short circuits to guarantee freshness and traceability. By working with artisanal butchers, they put quality and taste at the center of their work.
Non contractual photos
Features
- Region - Parisian region
- Capacity - Around 210 gr
- Category - Deli
