Jambon de Reims
Photo: Legoless · CC BY-SA 4.0

History

It is a Reims charcuterie speciality made from boned pork shoulder or palette, cooked in a special stock and moulded in a terrine dish, so that the cut shows pieces of meat pressed together in jelly under a marbled, breadcrumbed surface. It is eaten cold as a starter or in salads, sliced like a terrine or diced for the apéritif, and the city's makers have their own versions, one of them potting it in glass jars after cooking it overnight at low temperature.

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Common allergens: Gluten, Mustard

Make it at home

Yield Serves 8Hands-on 45 minTotal 28 hrDifficulty Intermediate

Ingredients

  • 1.5kg boned pork shoulder, lightly salted
  • 1 pig's trotter, split
  • 1 onion stuck with 2 cloves
  • 2 carrots
  • 1 bouquet garni
  • 500ml dry white wine, such as a Coteaux Champenois blanc
  • 1 tbsp Reims mustard
  • A small bunch of parsley, chopped
  • 60g dried breadcrumbs

Method

  1. Put the pork, trotter, onion, carrots and bouquet garni in a large pan with the wine and enough water to cover; simmer very gently for 3 hours.
  2. Lift out the shoulder, pull it into large pieces and toss them with the mustard and parsley.
  3. Strain the stock, boil it down to about 400ml and check the seasoning.
  4. Pack the meat into a terrine dish, pour over enough stock to fill the gaps, cover with a weighted board and chill overnight.
  5. Turn out, press the breadcrumbs over the top and sides, and slice cold.

Tip from the editors. The trotter sets the jelly; if you skip it, dissolve two sheets of soaked gelatine in the reduced stock.

Where to eat jambon de reims

Jambon de Reims in Reims

Le Crypto ★ 4.3

€€ French bistroCathedrale

Le Crypto is chef Frédéric Dupont's bistronomic table on Place du Forum in Reims, serving Champagne produce, veal sweetbreads and a jambon de Reims egg.

OrderThe veal sweetbreads, Le Crypto's signature, or the 64-degree egg with jambon de Reims to start.

TipWednesday is lunch only and the room is shut Sunday and Monday, so book a Tuesday or Thursday to Saturday dinner.

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