Jambonneau

The smaller cured-and-cooked French pork hock — the part of the leg between the knee and the foot, sold either fresh, salt-cured, or cooked (boiled then often glazed and oven-finished). Distinct from *jarret de porc* (the fresh, larger hock used for stews and braises): the jambonneau is more cured-and-cooked, presented as a finished charcuterie product or as the centerpiece of an Alsatian *choucroute garnie*. Two main retail variations: *jambonneau cru* (raw, salt-cured for cooking at home) and *jambonneau cuit* (already cooked, often coated in chapelure or honey-glazed). A staple French *bistrot* dish — served with Puy lentils, mash, sauerkraut, or in a simple pickle-and-mustard plate.