

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 smoked raw ham without bones.
Conservation between +0°C and +4°C
Between 400gr and 500gr.
*Waste reduction objective - Vacuum packing of products is left to the discretion of the cheese maker
Data sheet
Anonymous customer published the 15/03/2022 following an order made on 04/03/2022
trop sec pour mon goût
Anonymous customer published the 14/11/2021 following an order made on 08/11/2021
Nous avons tous aimé c'est la première fois qu'on y goûtais.Je l'ai coupée à la trancheuse très fin c'est un délice.
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