The Pork Shank is the front forearm of the pig. This cut is tough because the pigs develop muscles living in the woods, which in turn gives the meat incredible flavor that tastes next-level compared to any other pork. The bone it surrounds has marrow that melts into a braise when slow-cooked, making it extra rich.
Please note that Iberian pork has a very high-fat content, even compared to our pastured pork. Many of these cuts have a substantial amount of fat still attached, which is intentional. Cooked low and slow, the fat is the best part of Iberico pork! If you prefer more muscle meat for this cut, we recommend looking at our pastured pork offerings.