French Pork Experts - advice needed please!

Norman_Bean

I'm thinking of buying the 'pork selection' when I buy my next bulk of meat from the (French) butcher.

However there are two items I don't understand / know what they are so wondered if anyone can help me.
It's a lethel combination of poor French and total lack of cuts of meat knowledge I'm afraid

so first is 'Palette de porc' @ €6.90 per kg
second is 'Jambonneau cru (jarret arriere)' @ 2.90 per kg

I've looked at a picture on google and the palette seems to be the bit above the shoulder? and Jambonneau seems to be the bit just above the foot/trotter - could this be knuckle??

Any advice greatly appreciated - what are these bits of meat and are they worth me getting? ie can I make good meals out of them?

Many thanks

thriftlady_2

Bonsoir Norman,

Jambonneau is a knuckle of ham. Cru is raw so presumably it is uncured.

Pallette when referring to mutton or pork is the shoulder.

Hope that helps.

According to this diagram the two cuts are the same joint.

Norman_Bean

Merci ma cherie x

Soooo do you reckon these would be good cuts to have? will I be able to do much with them?

Many thanks for your help x I appreciate it x

Norm

NoahsPennilessMummy

Jarret arriere is a pork shank if tht is of any help:D

Norman_Bean

NoahsPennilessMummy wrote: »

Jarret arriere is a pork shank if tht is of any help:D

er no! :rotfl:I'm a complete cuts of meat novice I'm afraid - will have a look in Delia and see if I can do anything with a shank!

Thanks again x

Norman x

Pink.

Norman_Bean wrote: »

er no! :rotfl:will have a look in Delia and see if I can do anything with a shank!

Or try this thread : Pork Shank

Pink

Norman_Bean

this looks yummy (apart from the snout looking bit in the centre) - guess I could chuck the shanks in the SC x

Norman_Bean

Thank you Pink-Winged at least I know what it is now so should have a fighting chance of cooking it x