A connoisseur’s cut, ideal for slow roasting or braising. When cooked properly, the hog shank produces the most flavorful and moist meat.
Shanks or hocks are interchangeable for the area beneath the ham on the hog’s hind leg or the picnic ham on the front leg. The pork shanks we use are from the hind leg. Shanks can be braised, boiled, slow cooked, or prepared in any way your recipe calls for!
We prefer to think of the Pork Shank as a cut with multiple skills. Cook it all day for insanely tender meat that can be used in robust ragu or as a topping for polenta. Whatever way you cook it, it will be unlike any other meat you’ve ever tasted .