Cut from the lower part of the pig’s leg, this primal cut encompasses the area around the tibia and fibula bones. It is a tougher cut of meat due to the high proportion of connective tissue, requiring slow cooking methods to tenderize. Examples of preparations include braising, stewing, or slow roasting.
This cut, while economical, offers significant flavor due to the presence of bone and marrow. Slow cooking renders the connective tissue into gelatin, contributing to a rich, succulent texture and a deeply savory sauce. Throughout history, it has been a staple in many cultures, often used in rustic, hearty dishes.
