This is another local French speciality that's worth looking-out for.
Jambonneau is the knuckle end of a ham (no bones), and is preserved differently to the actual ham itself.
It this case it is in a thick jelly, not unlike that which one finds inside a Pork Pie.
It is quite fatty, but the flavour is wonderful. It doesn't look particularly appetising (in a traditional way) with plenty of pig skin still attached to the meat. But all is edible, and it's another great addition to a picnic; as long as you can keep it cold. Otherwise the jelly would melt.
A good country Baguette, and some Mustard or Gherkins, and you have a meal fit for Louis XIV.
This is the only particular producer I can really recommend. They are called Conserves Mercadier, and come from the nearby town of Eymet. I see on the label that, other than the Pork, it also contains some garlic, salt, and celery.
Enjoy.
p.s. In the top photo you might just see a hiding plateful of Cepes and Girolles. We are still eating our wonderful daily lunchtime omelets.
I like those meats with jelly. Their own jelly. I wish I could find some of your French food here.
ReplyDeleteIt looks like a perfect lunch.
It's 'food-lovers' food. I just know that K would love it too.
DeleteDelicious as it undoubtedly is, my poorly stomach would grumble at all that fat. Enjoy your feast.
ReplyDeleteYes, it is fatty, but I suffer for the art of gastronomy.
DeleteScanning the meat sections of any large French supermarkets, you discover that the French will eat just about anything - even Jambonneau. I'll stick with cheese sandwiches or a bowl of soup thank you very much.
ReplyDeleteIf you tasted it, you'd probably think otherwise. It's really very good!
DeleteThis reminds me of what they say about Southerners here in the US regarding pork: they'll eat everything but the "oink"! Growing up I saw all kinds of (not too appetizing) pork products, head cheese and pickled pigs feet among them!
ReplyDeleteI used to buy the 'pickled feet', but they seem to be out of favour these days. All is good in a Pig.
DeleteA chunk of that, some nice mustard, and fresh bread, a heavenly lunch. Each region of France seems to have slight variations on the preserved meats.
ReplyDeleteYou have it perfectly. Certain things the French do so well!
DeleteYour meals always look very appealing. This might be a bit to fatty for me, but I'd certainly give it a try. Your supply of mushrooms looks impressive.
ReplyDeleteThe mushrooms keep coming. I shall try to find more tomorrow morning. I suppose it's a sign of the strange weather we've been having.
Delete