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Label Rouge — Burgundy
A delicate shredded ham, encased in a clear jelly veined with green parsley — the emblematic cold charcuterie of Burgundian tables, an Easter essential.
Charcuterie speciality from Burgundy, Label Rouge since 2002.
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Jambon persillé de Bourgogne — also known as jambon de Pâques — is a traditional charcuterie dish of Burgundian cuisine attested since the 14th century, prepared in Côte-d'Or and the Dijon area, notably in Beaune, for the Easter celebrations. Its concept, rather close in spirit to fromage de tête, makes it one of the oldest festive dishes of the Burgundian spring.`
Originally, this dish was made within families and on farms: only over time did it become predominantly industrial, sustained today by an organised sector. The rhythm of the Easter festivities — the traditional moment when meat-eating resumed after a period of fasting — explains the deep roots of jambon persillé in the Burgundian festive calendar, a tradition that has endured to this day.
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In the 19th century, Dijon became the commercial hub of jambon persillé, buoyed by its newly built Halles centrales — a metal-structured building erected between 1873 and 1875, whose design legend sometimes wrongly attributes to local native Gustave Eiffel: the plans were actually drawn up by municipal architect F. Gouet, then by engineer Louis-Clément Weinberger, and the ironwork was crafted by the fonderies de Fourchambault in Nièvre.
The Halles were inaugurated on 1 June 1874. That same year, apprentice charcutier Antoine Sabatier, a native of Fleurey-sur-Ouche, opened his stall there and began producing jambon persillé. His descendants have perpetuated the recipe ever since, today shared among several family houses: the Salaisons Sabatier group, whose brand Salaisons Dijonnaises (headed by Arnaud Sabatier, also the official liaison for the Association des fabricants bourguignons de jambon persillé to the INAO) remains the benchmark on the national market, and a more artisanal cousin branch, known as Marcel Sabatier (headed by David Sabatier).
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Jambon persillé has retained its status as a regional festive dish while organising itself collectively: the Confrérie des Chevaliers de Saint-Antoine, the gastronomic guild of the charcuterie trade, organises a dedicated competition every year within its Bourgogne-Franche-Comté bailiwick, the Concours Rosette et Jambon Persillé. Dijon houses regularly claim awards there, right up to the Concours général agricole in Paris.
This recognition reached a new milestone on 11 June 2026: the INAO's Comité national des Indications géographiques protégées, labels rouges et spécialités traditionnelles garanties voted to recognise Jambon persillé de Bourgogne as a PGI, praising 'the product's reputation, attested in numerous literary works' and its distinctive moulding know-how. Today, jambon persillé remains a staple of Dijon dining, served at grand receptions, family meals, and of course still at Easter, a timeless symbol of Burgundian tradition.
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Jambon persillé remains inseparable from Dijon and Côte-d'Or (21), its historic cradle, but the area recognised by the INAO's national committee in 2026 extends to all departments of the former Bourgogne region as well as the canton of Dôle (39), championed by the Association du Jambon Persillé et Persillé de Bourgogne, which brings together nine manufacturers (two craft producers and seven industrial makers) and two professional unions from departments 21 and 71. The official product specification requires pigs born and reared in Bourgogne, and reserves the 'Bourgogne Aligoté' appellation for the white wine used in the broth and jelly — a direct root in the Burgundian wine terroir.
Appearance
Interlaced pale pink meat and clear jelly veined with light green parsley — highly distinctive marbling
Aroma
Subtle, herbaceous, notes of light white wine, discreet aroma of court-bouillon
Taste
Fresh, gently tangy, dominant herbal notes of parsley, delicate pork, well-judged salinity
Texture
Melt-in-the-mouth meat, supple jelly that is lightly gelatinous on the palate, never rubbery
The terrine rests for 24 to 48 hours in a cool place before being turned out and sliced.
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Jambon persillé is enjoyed cold or very slightly warmed, never hot. It is a starter or apéritif charcuterie par excellence:
Burgundian tradition: jambon persillé is often served with lightly buttered rye bread, the ultimate rustic flavour.
Since: 2002
Area covered: Former Bourgogne region
Key requirements: Pork born and reared in Bourgogne, French parsley, Bourgogne Aligoté white wine, manual cutting and assembly
On 11 June 2026, the INAO's Comité national des Indications géographiques protégées, labels rouges et spécialités traditionnelles garanties voted to recognise Jambon persillé de Bourgogne as a PGI (IGP), spearheaded by the Association du Jambon Persillé et Persillé de Bourgogne.
Historic artisanal charcuterie
Traditional charcuterie
Artisan manufacturer
Artisan
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