The meat used for marbled ham comes from the thigh and shoulder. The meat is cooked in a broth containing white wine, mustard and wine vinegar, a bouquet garni, garlic, onion and carrots are added.

Parsley jelly is made from the meat cooking broth. When the terrine is assembled in successive layers of meat and layers of parsley, the lukewarm broth is poured over everything. The terrine is pressed in a cool place.