Jural

Hock is the part nearest to the leg. It offers little meat, but it can be used to cook.


Knuckle is close to the bone; it is thus very tasty. Its meat is firm and benefits from a good maturation. This part is served in small pieces.






Stifle is the opposite part to the hip. It contains less meat and thus dries more quickly. In the case of a prolonged consumption it will be appropriate to start with this part.

Hip is the fleshiest part, therefore one of juiciest and more appreciated.








Sirloin receives by gravity extra fat and salt during the maturation. It offers many flavours and textures, particularly close to the articulation. Gourmets appreciate its small pieces of meat for their smoothness.

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© October 2009