All culinary and tourist books systematically associate Burgundy with the manufacture of parsley ham.
And for good reason, traditionally in Burgundy, each family prepared a parsley ham on the occasion of the Easter celebrations, taking out the ham kept all winter in the salting tub.
This tradition dates back to the Middle Ages, when pork, the main meat consumed by the popular masses, is still very present in Burgundy, raised in the abundant oak forests and then on the farm.
At this time, all the main ingredients of parsley ham are also strongly rooted in Burgundy: parsley, garlic, vinegar and of course white wine.
Product appeared between Dijon in Chalon sur Saône it seems, the production extended to all Burgundy.
A family production always exists at Easter. Many craftsmen, especially in the historic basin, make parsley ham from Burgundy once a week. Many restaurants, including starred ones, offer parsley Burgundy ham on their menu, very often homemade.
