The pork shank is a cross section cut from the leg of the pig. It is located above the trotter and below the ham. In particular, this cut is the hock which is the joint at the bottom of the shank. Each piece of shank consists of bone, lean meat, fat, connective tissue, and skin. Our hocks have not been smoked or cured. They are raw and ready for use in any recipe.
This cut needs to be cooked low and slow in order to melt the connective tissue and make the meat nice and tender. We recommend a slow roast or braise. In Germany, there is a traditional Oktoberfest treat, Schweinshaxe, which consists of of roasted pork hock with crispy skin and tender meat.
There are no reviews yet.