Jambon Persille

2 Pickled pork hocks (not smoked or cooked)

1/2 Onion coarsely chopped

1 bouquet Garni

2 Cloves of Garlic chopped

3 Golden Shallots chopped

1/2 Bunch chopped flat leaf Parsley

2 tblspn white wine vinegar

50 ml white wine


  1. Place pork in stock pot, cover in cold water, boil and drain. Return pork to pot add onion, bouquet garni, enough cold water to cover, simmer 2 hours until meat falls from bone. Remove meat from bones, discard bones, chop meat into 3 cm pieces.
  2. Strain cooking liquid through a musin-lined seive.Reduce 400ml to 200ml in saucepan over med-high heat. Cool then add shallots, garlic & parsley.
  3. Combine meat, vinegar & wine in a large bowl. Season to taste with pepper. Then add reduced stock mixture, stir to combine. Spoon into plastic cling wrap lined loaf tin. Cover in plastic wrap, refridgerate for 6 hours or overnight ideally.
  4. Turn out onto cutting board, cut into slices & serve with quality mayonaise, crusty baguette and a tapenade.

Enjoy with a quality dry white wine and good friends.


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