Product Detail
CUT:
- Removal of the femur bone;
- Removal of the shank;
- Cut off of the knuckle-bone;
- Cut off of the "castello";
- Diagonally cut a piece of topside;
- The rind from the topside and the knuckle removed;
- Rounded trim of the chump;
- The thickness of fat of 2 cm from the chump .
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