This genuine local specialty is rarely found outside the province. Chunks of ham cooked in a terrine with jellied broth and fresh chopped parsley. It is served cold in slices or wedges.
Jambon Persillé and Wine
Try jambon persillé with a light, refreshing white wine such as a Mâcon, or make things interesting by serving your guests a Bouzeron, the only village appellation strictly reserved for the Aligoté grape. For red wine drinkers, the king of cold meats is without a doubt Beaujolais!