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For a prolonged consumption, place the ham on the support with the claw downwards. Thus you will begin with the part containing less meat, which is the stifle. This part is exposed to drying.
For a faster consumption, place ham according to the traditional method, claw to the top in order to start by the hip.
In all the cases, pay attention to correctly fix the ham on the support in order to ensure that it is well maintained during the cutting!
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