What You Need to Know
Jambonneau is a French culinary term for the knuckle end of a leg of pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups.
Steps
- 1.
Jambonneau à la Choucroute (Alsace, France): Centerpiece protein braised with juniper-infused sauerkraut
- 2.
Osso Buco di Maiale (Lombardy, Italy): Pork adaptation of veal shank preparation with gremolata
- 3.
Schweinshaxe (Bavaria, Germany): Beer-braised then roasted for crackling skin