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Ham bones

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Ham bones
Category Offal
Seasonal period: All year

When a ham is high-quality and it has been well preserved, its bone will be in good condition for cooking. It’s cut in chunks and they can be frozen.

It’s great for soups, stews, …

Recipes
Txitxirio krema fiña txarri mutur eta txibiarekin
2 h 30 min

Txitxirio krema fiña txarri mutur eta txibiarekin

  • Plater mota: Lekaleak, Itsaskiena, Okelak, Zopak eta Kremak
  • Tenperatura: Beroa
  • Sukaldaritza mota: Euskal sukaldaritza
Duck foie gras micuit poached in a traditional way
25 h

Duck foie gras micuit poached in a traditional way

  • Type of dish: Birds
  • Temperature: Cold
  • Cuisine type: French cuisine
Hirugiar lakatua, lonbardiaza hartzitua eta errege-sagarra
15 min

Hirugiar lakatua, lonbardiaza hartzitua eta errege-sagarra

  • Sukaldaritza mota: Sukaldaritza europarra
  • Plater mota: Okelak
  • Tenperatura: Beroa
Poached foie gras "demi-cuit"
24 h

Poached foie gras "demi-cuit"

  • Temperature: Cold
  • Type of dish: Meats
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    • Beers
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    • Breakfasts and brunch
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    • Juices, milkshakes and beverages
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    • Dessert
    • Shellfish
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    • Finger foods
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    • Bread and pastries
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    • Eggs
    • Patty
    • liqueur
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    • Main course
    • Harvard plate
    • Meats
    • Soups and creams
    • Vegetables
    • Rices
    • Birds
    • Coffee, chocolate and infusion
    • Appetizers and canapes
    • Cheeses
  • Temperature
    • Warm
    • Hot
    • Room temperature
    • Cold
  • Cuisine type
    • Peruvian cuisine
    • Arabic cuisine
    • 5th range cuisine
    • Mexican cuisine
    • American cuisine
    • Entomogamy (insects)
    • South American cuisine
    • Asian cuisine
    • Gluten free cuisine
    • Vegan cuisine
    • French cuisine
    • Italian cuisine
    • Basque cuisine
    • European cuisine
  • Additional culinary preparation
    • Stocks
    • Sauces
    • Technique
    • Dressings
    • Garnishes
    • Bakery
    • Sweet
  • Conservation technique
    • Atmosfera aldatuan ontziratzea
    • Pasteurization
    • Refrigeration
  • Seasonal recipes
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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