Ham and Parsley in Aspic façon Bourguignon

By Olivier Walch



For 8



1 kg salted pork shoulder and 500g of cured ham (prime-cuts), put to soak over-night with several changes of water.

400g of pork rind

1 litre of Burgundy Aligoté

2 litres of chicken or beef stock

2 pig’s trotters

1 calf’s foot

5 garlic cloves

1 leek

3 carrots

3 onions

1 branch of celery

5 sprigs of tarragon

Several sprigs of parsley

3 sprigs of chervil

6 juniper berries

4 cloves

1 bouquet garni


For the chopped meat:

300g chopped parsley

10 garlic cloves, finely chopped

5cl sherry vinegar

5cl red or white Burgundy


Heat the shoulder, cured ham, herbs and spices in the wine, add the stock, pork rind, trotters, calf’s foot, carrots, onions and leek and leave to simmer for 2-2 ½  hours.

Do not salt the stock; add half the vinegar.

After cooking, remove the meat, pork rind, trotters and calf’s foot, putting the stock to one side.

Chop up the meat from the boned feet and the rind and mix with the chopped parsley and garlic. Season and add the rest of the vinegar.

Strain the stock through muslin or cheese-cloth, keeping at a temperature of 40-50° C. Arrange the meat, rind and parsley in alternate layers in salad bowl, finishing with a ½ centimetre layer of parsley.

After checking the seasoning, pour in the stock – don’t hesitate to add vinegar if needed.
Place an upturned plate on the preparation and press down using a 2-3kg weight. Keep in a cool place for 24 hours before serving.

The good pairing

White wines : Bourgogne Hautes-Côtes de Beaune, Mâcon-Villages, Pernand-Vergelesses

Red wine to dare : Saint-Romain rouge


Of course, all the wines will be Tastevinés.

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