We like to say that the Pork Shank is a cut of many talents. Braise it all day for crazy tender meat that can be used in hearty ragu or to top polenta. Or, cure it for a week, then smoke and use it to flavor your soups and greens. However you decide to cook it, it’s going to be like no other meat you’ve ever tasted because our pigs develop an incredible flavor and deeper pink hue living out in the woods of Western Kentucky.
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 layman’s pork. The bone it surrounds has marrow that melts into a braise when slow cooked, making it extra rich. You hungry yet?
Pork Shanks are perfect for low and slow cooking. The long cooking time gives the connective tissue and marrow time to melt, creating a luscious final product. Always start your braise by searing over high heat, then add homemade stock, wine, and herbs to add extra layers of flavor to this already delicious cut.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process