couenne jambon découpée CAP solutions culinaires


  • Rind fat: surface back fat.
  • Cutting fat: fat obtained from back fat parings.
  • Fatty or lean rinds cut to size.
  • Raw materials from EU-approved abattoirs.

You decide on the application

  • Fat: cold cuts, cured meat (sausage meat, stuffing, pates, etc.)
  • Rind: hams, ham knuckles, etc.


  • Fat: unwrapped block or block with polyethylene cover, 15 to 25 kg.


  • In fresh: 9 days at 0 +4°C
  • In frozen: 18 months at -18°C

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