June 25, 2006
Ham & Cheese
Meet Beaune's Madame Jambon and Monsier Fromage.
She's Anne-Marie Penaud, who has a charcuterie that sells homemade sausages, pates and the town's best jambon persillé. [Had confessed, earlier that there should be an accent aigu on the final e of persille. Thanks to Robin Garr for telling me how to type it so it doesn't come out all screwy with ?? on your screen.] Homemade parslied ham.
The pigs come from local famers, delivered weekly, which are cut up and salted at the back of the shop. The knuckles are simmered overnight to make an aspic, then molded with chunks of ham and lots of fresh parsley. Sliced from a terrine or sold in half-kilo rounds, price is exactly 18.96 euros per kilo Works out to about $11.50 a pound.
He's maitre fromager Alain Hess, who matures and sells artisanal cheeses from the region's goat farmers from an elegant shop on the main square. In his workshop nearby he also makes a cheese of his own. Triple creme studded with mustard seeds. It's called Delice de Pommard, sold worldwide, and it's true to its name. About $5 per each. Breakfast tomorrow! Can't wait.