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palette fumée

cottage ham

palette fumée

The shoulder of the pig, salted and smoked.

Usually sold vacuum packed, without the bone (palette fumée désossée). It’s an important ingredient in a choucroute garnie but often just cooked or baked on its own with potatoes.

In Alsace Lorraine they salt and smoke it to make Schieffala, and serve it with raves salées or sauerkraut and potatoes.


Text © Dana Facaros

Image by Open Food Facts