PRECOOKED PORK SHANK
9,50 €
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The Precooked Pork Shank is a cut of pork located right under the thigh. It is a typical food of northern and central European regions, but it is also common in Italy, especially in Trentino Alto-Adige.
The Pork Shank is a cut of meat that usually needs a long stew cooking, but in this case, it will take only a few steps to enjoy a tasty dish with an amazing result. In fact, thanks to the precooking stage, this product requires a much shorter preparation time than the raw product.
INGREDIENTS
Pork shank (EC), salt, dextrose, flavourings. Antioxidant: sodium ascorbate. Preservative: sodium nitrite.
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
TIPS TO TASTE IT BEST
Precooked Shank is a particularly versatile food that goes well with different types of cooking and preparation: baked, boiled, stewed with vegetables, or beer-battered. Food that goes best with this cut of meat certainly includes sauerkraut, potatoes, carrots, cabbage, beets, Brussels sprouts, broccoli, and zucchini.
In addition, the full-bodied taste of Precooked Shank becomes even more intense when paired with fruit, such as blueberries, figs, apricots, plums and apples, which give it a sweetish and sour aftertaste, ideal for emphasizing its characteristics.
The meat of shank goes perfectly with strong-flavoured beers, such as amber or red.
Thanks to the steaming and the addition of flavourings and spices, this cut of meat take on a unique flavour that makes it a particularly tasty dish.
COOKING TIPS
Pork Shank is easy to prepare and tahnks to its versatility, it is suitable for different cooking methods.
Boiling:
1. Soak the package in cold water
2. Wait for the water to boil and cook for about 40 minutes
3. Cut off a corner of the packet for any liquid to escape
4. Accompany the Shank with cabbage or other vegetables
5. Serve hot
Baking:
1. Remove the Shank from the package and place it in a casserole dish
2. Add butter and/or wine as needed.
3. Bake in the oven for 40 to 50 minutes at 200°C.
4. Add herbs to decorate and serve the Pork Shank with vegetables, greens or potatoes.
Pan-frying:
1. Remove the Shank from its package and add flour
2. Place it in a pan and add some butter and a glass of white wine.
3. Brown the meat until it is golden brown.
4. Add about 500ml of hot vegetable broth, cover with a lid and continue cooking on low heat for 3 hours.
