Kalakel / Kolichel
The shin — a foreleg braising cut with dense muscle and rich connective tissue that melts into the pot over a long, slow cook. A staple in Sephardic and Syrian kitchens, prized for the deep, gelatinous broth it produces. Also known as kolichel or kalechel depending on the community.
✓Commercial Chamber Vacuum Sealed
✓Beit Yosef Available on Every Cut — No Additional Charge
✓KCL Kosher Certified
Butcher's Note
Braise low and slow — the collagen in the shin is what makes the sauce. The longer it goes, the better it gets.
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All cutsGG-068