Cured Pork Knuckle

Cured Pork Knuckle is a cured, smoked piece of pork from the lower leg that’s widely used in European and American cooking to add deep, savory flavor to soups, stews, beans and braises. It is prized for its rich, gelatinous texture and long shelf life after curing. Nutritionally, Cured Pork Knuckle is a concentrated source of animal protein, providing about 17g of protein per 100g, and supplies minerals such as selenium and B vitamins, but it is also relatively high in fat and sodium. From a health perspective, it offers a good amino acid profile and can help increase satiety in meals, but because cured smoked hocks are high in salt, they’re best used sparingly or swapped for lower-sodium alternatives when you want the smoky flavor without as much sodium.

Cured Pork Knuckle is a cured, smoked piece of pork from the lower leg that’s widely used in European and American cooking to add deep, savory flavor to soups, stews, beans and braises. It is prized for its rich, gelatinous texture and long shelf life after curing. Nutritionally, Cured Pork Knuckl... Show more