Depending on the type of ham on the bone, the excess bones are removed. In this way, the hip and pelvic bone at the bottom of the ham will in any case go away. They hinder a good cut. Often the upper leg (the heel) is also removed.
The 4 kilo model is cut on the ‘Coburger model’. This means that the butcher only uses the flat buttock, the top buttock and the mouse. He leaves the buttocks in place. Just like the rind and the bacon, this leg determines the final taste of the product.
The 8 kilo model includes muscle and loin cut to a tight fit.
Supplied fresh and unprocessed vacuum.
Price per kilo, only available in a 4 kg or 8 kg variant.