The pork shoulder is cut into pieces that are cleaned a little less than a schnitzel. The slab is also a bit thicker and not flattened.

They are sometimes cut with a thick edge of bacon and the rind (skin) also remains on it. They are then often referred to as ‘farmer hamlaps’.

The bacon will make the ham steak less dry. You can bake them excellent in the frying pan, but also on the barbecue.

Thick slice of pork shoulder with bone and rind.

Price per kilo and packed per kilo.