| Size: |
34 Pieces (approx. 34lbs total). |
| Features: |
Bone-In, Hock Off, 100% Verified Berkshire Breed, Frozen |
Origin: |
Midwest, US |
The portion of the back leg below the knee, hindshanks are a bone-in cut high in gelatin and flavor. Because the muscles on the shank do a lot of work during the animal’s lifetime, they are not suited to fast cooking methods like grilling or sautéing. However, they offer excellent flavor and become very tender when slow braised.
Braising also melts the gelatin from the connective tissue and bone of the shank. It runs into the braising liquid sauce, giving it body, richness and what chef refer to as “great mouth feel” and other folks call “lip smacking goodness.”
Hindshanks are larger and offer stronger flavor than foreshanks (the front legs).
Kurobuta pork (aka Berkshire pork) is from a rare breed of pig that has long been bred in England and Japan for flavor and more marbled meat. The result is some of the finest pork in the world, sometimes referred to as “The Kobe Beef of Pork.”
Keep Kurobuta pork hindshanks frozen until you’re ready to use them, then thaw only as many as you need.
Thawing Tips
Hindshanks should be braised to achieve their best flavor and tenderness, then served with the braising liquid as a sauce. To help keep the meat around the bone, tie it with butchers twine prior to cooking.
How to Braise Meats
Braising Liquid Recipes
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