The Pork Knuckle or Ham Hock, is the joint cut connecting the trotter and pigs leg.
This cut has been traditionally used for flavouring stews and soups but was made popular through the German dish, Eisbein.
A very collagenous cut of meat, the surrounding connective tissue and thick band of flavourful fat, melt into dishes as they cook slowly, imparting incredible levels of flavour.
A definite kitchen staple that can help to make an incredible white bean stew or to quickly cook up a heart warming pea and ham soup.
This humble cut has been prized by the peasants of the world for centuries for its affordability while providing immense flavour.
Suggested cooking temperatures:
Slow Roast – 130°C
(The Safe Minimum Cooking Temperature for Pork is an internal temperature of 63°C)
See our RECIPES section for some great cooking ideas.