Jambon persillé

Jambon persillé is a French appetizer coming from the region of Burgundy. It consists of a ham hock that is simmered in white wine and made into a terrine with a hefty amount of parsley. This humble dish is also a historic one: the Ediun tribes from Burgundy were great charcutiers, and the Roman army, who arrived in Burgundy later, introduced other key ingredients to the dish. It is said that the Romans used to tuck sprigs of parsley in their clothes for protection, and with all of the ingredients coming together in the same region, it is no wonder that jambon persillé was invented in the process.