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Glossary of Meat Terms
A ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.
A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.
A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.
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