Hand Of Pork

A Hand of Pork is a primal cut that refers to the front portion of the pig’s shoulder, often called the pork knuckle, which includes the shank and part of the shoulder. The term “hand” in this context is typically used in butchery to describe the shape and form of the joint, resembling a hand or a claw.

The Hand of Pork is rich in flavor due to the mix of muscle, connective tissue, and fat. The meat is tender yet has a firmer texture compared to other cuts of pork, with a significant amount of collagen and connective tissue that breaks down beautifully when slow-cooked, resulting in rich, melt-in-your-mouth meat.

When cooked slowly, this cut becomes incredibly tender, and the skin crisps up nicely, offering a delightful contrast between the crispy exterior and the tender meat inside. Roasting or braising are common methods of cooking for this cut, as they allow the fat to render out and keep the meat moist and flavorful.

The Hand of Pork is perfect for hearty meals, such as pork roasts, stews, or pulled pork dishes. It pairs well with flavorful seasonings, herbs, and a good glaze or marinade. This cut is ideal for casual gatherings or family meals, where its rich, savory taste can really shine.