01 June, 2011

Unusually Large Pork Shank

This is the foreshank of a 500+ lb. Berkshire pig.

Here I'm removing the skin, delicately.

The skin can be used as a sort of sausage casing, with the hoof still attached, as in Zampone di Modena.  But that's for another time.  Today I'm braising the shanks.

I salted the meat hours before cooking, to allow it to penetrate into the thick meat.  And then I braised it, in simple fashion, with stock, onion, garlic, bay leaves, Sangiovese wine and tomato.

That's about 8 pounds of bone-in meat, available on our specials board for $100.

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