Pork shank is full of pasture-raised connective tissue, which is rich in flavor and in nutrients such as collagen!
The pork shank is a cross section cut from the front leg of the pig. It is located above the trotter and below the ham. As you can imagine, the front leg of the pig gets a lot of exercise. This makes for some strong muscles and connective tissue. Without a low, slow cook time this cut would be tough. Each hock consists of bone, lean meat, fat, skin, and connective tissue. Our hocks have not been smoked or cured.
Because of all the muscle in the front leg of the pig, hocks need to be cooked low and slow in order to break down the connective tissue and melt the bone marrow. The result is meltingly tender, robustly flavorful meat. Whether you roast or braise - the wait is worth it!
This is the same cut used in Germany at the Oktoberfest, called Schweinshaxe, which consists of of roasted pork hock with crispy skin and tender meat.
