Jambon de la Borne AOP and Fribourg Sausag | Terroir Fribourg
Preparation Soak the Jambon de la Borne AOP in fresh water for 1 to 2 days. Once soaked, scrub it well and rinse with hot water.(Optional step: simmer the ham f
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Cooking tools:
- Stockpot
- Pot
- Stove
- Basin
- Vegetable brush
- Colander
- Butcher's twine
- Slotted spoon
- Peeler
- Chef's knife
- Cutting board
- Serving platter
- Kitchen timer
Ingredients
- 1 Jambon de la Borne AOP (4,5 à 5 kg)
- 1 to 2 Fribourg sausages
- 1 1/2 to 1.8 kg savoy cabbage
- 1 large bouquet garni with leek
- 1 to 2 lovage stems (Maggi herb)
- 6 carrots
- 1 celery root
- parsley
- salt
- pepper
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