Sabatier: in the name of the father and the parsley!
Its Label Rouge marbled ham received the gold medal at the Concours Général Agricole. Arnaud Sabatier is the fifth generation manager of the Dijon company that bears his name.
He is also the king of parsley ham , the standard of Burgundy gastronomy.
It is served as a starter with a green salad, pickles, small onions, as a main dish or diced, as an aperitif. A simple dish that does honor to its proud Burgundian origins.
This tradition goes back to the Middle Ages when pork, the main meat consumed by the populations, is very present in Burgundy. It is raised in the abundant oak forests, then domesticated on the farm. At the time, the main ingredients of the recipe were common in the gardens, pantries and cellars of Burgundy farms: parsley, garlic, onions, shallot, vinegar and of course, white wine.
The know-how of the families, then of the Burgundian pork butchers has survived the centuries down to us. Imagine a generous slice of parsley ham, a nice piece of crusty bread, a glass of Chardonnay, all in snack mode, in the middle of the vines.
Irresistible isn't it?
