Pork Ham


part of the meat cut off from the back part of the semi-carcass, without leg. Most often it is used for making various kinds of cold cuts, smoked meat and tinned meat; it can be roasted as a whole, fried in slices or braised after previous frying. This element is versatile; it can be smoked, cooked, roasted and served in the form of a steak, brisol, schnitzel, roulade, rashers.