Jambon Persillé

This is an actual dish, and I am assured by the contributor that it indeed tasted good, although the aspic turned out a little too soft. But I can’t stop looking at it. It’s as if an online game — one of those things where you have to make little balls disappear or diamonds match up in rows — turned into a foodstuff. Ping! Ping! And all the pickles come down!

Many thanks to David of Barons Meats for this contribution!

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