{"product_id":"salted-pork-knuckle","title":"Salted Pork Knuckle","description":"\u003ch2\u003eSalted Pork Knuckle: The Lean Meat Cut for Stews\u003c\/h2\u003e\n\u003cp\u003eThe 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 \u003cb\u003eGalician Stew\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e✨ Quality Guarantee: A Product of Long Tradition\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSource of Protein:\u003c\/b\u003e It is an excellent source of high biological value protein.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eNatural Gelatin:\u003c\/b\u003e Slow cooking dissolves the collagen. This makes the meat incredibly tender and the broth substantial.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFlavor Contribution:\u003c\/b\u003e Its salting process adds a deep flavor that enhances the stews and vegetables with which it is cooked (potatoes, turnip tops).\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAuthentic Preparation:\u003c\/b\u003e Salt-cured piece, following the traditional Galician method.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cb\u003e🧑‍🍳 Cooking Tips: To Make It Tender\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003eThe salted knuckle must be desalted and cooked carefully to achieve its best texture.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cb\u003eDesalting (Essential):\u003c\/b\u003e Immerse the knuckle completely in cold water. The ideal time is \u003cb\u003e24 to 48 hours\u003c\/b\u003e. It is recommended to change the water at least every 12 hours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSlow Cooking:\u003c\/b\u003e Place the desalted piece in cold water and bring to a boil. Simmer for \u003cb\u003e2 to 3 hours\u003c\/b\u003e. It will be ready when the meat easily separates from the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePressure Cooker:\u003c\/b\u003e If using a pressure cooker, cook from when the valve rises for \u003cb\u003e40 to 55 minutes\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eGalician Serving:\u003c\/b\u003e 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).\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Carnicería Frebas","offers":[{"title":"Default Title","offer_id":56876590203224,"sku":"855","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/0577\/4168\/files\/Codillo-de-cerdo-salado.jpg?v=1773142936","url":"https:\/\/www.singular.shop\/en-intl\/products\/salted-pork-knuckle","provider":"Singular Shop","version":"1.0","type":"link"}