Salted Pork Knuckle: The Lean Meat Cut for Stews
The salted knuckle is obtained from the front extremity of the pig, between the leg and the shoulder. This cut is highly valued in Galicia and is cured in salt for preservation. It is an essential ingredient, along with the lacón, in the traditional Galician Stew.
It is characterized by its high concentration of collagen and gelatin. When cooked slowly, this gelatin is released. This results in tender and juicy meat that easily separates from the bone. Additionally, it naturally thickens the broth, giving it body.
✨ Quality Guarantee: A Product of Long Tradition
- Source of Protein: It is an excellent source of high biological value protein.
- Natural Gelatin: Slow cooking dissolves the collagen. This makes the meat incredibly tender and the broth substantial.
- Flavor Contribution: Its salting process adds a deep flavor that enhances the stews and vegetables with which it is cooked (potatoes, turnip tops).
- Authentic Preparation: Salt-cured piece, following the traditional Galician method.
🧑🍳 Cooking Tips: To Make It Tender
The salted knuckle must be desalted and cooked carefully to achieve its best texture.
- Desalting (Essential): Immerse the knuckle completely in cold water. The ideal time is 24 to 48 hours. It is recommended to change the water at least every 12 hours.
- Slow Cooking: Place the desalted piece in cold water and bring to a boil. Simmer for 2 to 3 hours. It will be ready when the meat easily separates from the bone.
- Pressure Cooker: If using a pressure cooker, cook from when the valve rises for 40 to 55 minutes.
- Galician Serving: Once cooked, slice the knuckle and serve it with boiled potatoes and turnip tops or cabbage. Drizzle with a splash of extra virgin olive oil and paprika (sweet or spicy).
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