

The ham knuckle is very lean and is taken directly from the heart of the ham.
It is lightly salted, smoked or plain and slightly dried.
Vacuum-packed, it can be kept for several months at 20°C.
Its taste is very similar to that of raw ham without bone.
Between 400 gr and 500 gr.
*Waste reduction objective - Vacuum packing of products is left to the discretion of the cheese maker
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