Jambon Persille Recipe


MethodMain Ingredient


 Picnic pork shoulder5 Pound
 Pork hocks3 Pound
 Water4 Cup (64 tbs)
 Dry white wine375 Milliliter (1/2 Bottle)
 Onion1 (Stuck With 2 Cloves)
 Cloves2 (Stuck With Onion)
 Carrot1 , sliced
 Celery stalks2 , sliced
 Peppercorns1 Teaspoon
 Bay leaf1
 Thyme1 Teaspoon
 Parsley1 Teaspoon
 Vinegar1 Tablespoon
 Plain gelatin6 Ounce (2 Envelopes)
 Chopped parsley1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 8257 Calories from Fat 4464

% Daily Value*

Total Fat 495 g761.4%

Saturated Fat 173 g864.8%

Trans Fat 2.6 g

Cholesterol 2304.4 mg

Sodium 2701.6 mg112.6%

Total Carbohydrates 40 g13.4%

Dietary Fiber 7.7 g30.6%

Sugars 14.1 g

Protein 800 g1600.3%

Vitamin A 281.5% Vitamin C 144.5%

Calcium 72.1% Iron 238.5%

*Based on a 2000 Calorie diet


Cover pork shoulder with water and bring to a boil.
Reduce heat and simmer slowly for 1 hour.
Fit hocks around the shoulder and add all remaining ingredients except parsley.
Cover and simmer until hocks are very tender.
Cool meat in the stock to reabsorb flavor.
Lift meats out and strain stock.
Separate meat and some soft fat from shoulder and hocks.
Leave meat in chunks.
Discard bones, skin and seasonings.
Scrape fat from the stock and boil to reduce to 4 cups.
Taste for seasoning.
Chill until cold but not set and add parsley.
Pack meats into a deep-oiled 8-cup mold or loaf pan and add the stock.
Lift the meat here and there to let the stock fill in any empty spaces.
Weigh if necessary to keep meats even with the stock and chill.
Unmold and garnish with hard-cooked egg.