"Lou jamboû de partout que hè boû" (ham is good with
everything)
béarnais proverb
"When you have cut the Jambon de Bayonne into slices,
above all do not throw away the bone or any remaining rind. With
a little duck fat, they give the broth a delicious flavour. This
is the moment to remember that "lou jamboû, de partout
que hè bou" (ham is good with everything).... "
bring water containing white beans, a shoulder de of semi-salted
pork, and a joint of ham to the boil in a large earthenware pot,
Add fresh seasonal vegetables, a bouquet garni, garlic and onion,
salt and pepper. Cover and leave to cook for around three hours.
Shortly before serving, add the onions that have been fried in
confit duck fat.
Serve hot with chilli peppers in vinegar, and pour the stock on
bread
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