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.
Image by Open Food Facts