Have you thought about offering parsley ham on the Easter menu?
Burgundy parsley ham was once called "Easter ham"!
A little history :
The recipe for Jambon Persillé de Bourgogne , a very old recipe and deeply rooted in the region, was thus intended to use the remains of the meat of the pig traditionally killed on Saint Martin's Day (November 11).
The day of slaughter was called in Burgundy the "Saint-Cochons". It was the only day of the year when families ate fresh pork.
The rest of the ham was kept in the salting tub during the winter and the hams were only brought out for the Easter period.
For better conservation of the product, this meat was cooked then mixed by hand by Burgundian families with a sauce containing white wine but above all vinegar, which, by its slight acidity, allowed it to be better preserved.
This is why it was sometimes called "Easter ham".
At Easter the tradition is indeed that we "do fat"; pork is a meat that lends itself very well.
