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Jambon persillé, Auberge de La Mole | by Monica Arellano-Ongpin
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Jambon persillé, Auberge de La Mole

La Mole, in the Var region of the South of France.

This dish is a sort of paté made with cut up ham, and parsley, among other ingredients. Totally divine!

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Taken on September 16, 2008