TETE PERSILLEE
The Product
Parsley-studded head cheese combining various cuts from the pig's head with generous amounts of fresh parsley. The green herbs create beautiful marbling throughout the pale terrine.
Origin & Terroir
A Burgundian specialty, particularly from the area around Dijon. The abundant use of fresh flat-leaf parsley is characteristic of this region's charcuterie style and adds freshness to the rich meat.
How to Enjoy
Serve in thick slices with Dijon mustard and cornichons. Traditionally enjoyed with boiled potatoes or in sandwiches with butter. Classic pairing with Burgundian Aligoté wine or a light red Burgundy.
Did You Know?
The name means "parsleyed head" - the parsley isn't just garnish but an essential flavor component. Traditional preparation uses the meat from cheeks, ears, and tongue. The dish should have a 50/50 balance of meat to gelatin for proper texture.