Uniquely delicate and aromatic meat – these qualities are the undisputed advantages of pork knuckle, which is highly appreciated by all connoisseurs. It is hardly surprising that the pork knuckle has reigned supreme on Polish tables for centuries, becoming one of the most important symbols of our culinary traditions.
The number of pork knuckle recipes is just about impossible to count. This cut is usually prepared whole (with the rind and bone),
which greatly improves the flavour of the dish. It is perfect with dried cabbage seasoned with caraway or with horseradish. You’d also be hard-pressed to find a more manly dish than pork knuckle in beer – the #1 hit of sports fans during all sports events. It is perfect for goulash, and there are many who claim that the pork knuckle goulash is the best type of goulash there is.
Element from E and S class pork semi-carcases. Front leg cut off along with wrist bones. The radius and shoulder bone left at the shank.
Consume after thermal treatment.
Przedsiębiorstwo Produkcyjno Handlowo Usługowe “MARK’S” spółka z ograniczoną odpowiedzialnością, based in Prusak, is implementing in 2020-2023 the project titled: “Development of technology for the production of meat products with increased standards of quality and consumer health safety.” The project is co-financed by the European Union with funds from the European Regional Development Fund under the Intelligent Development Operational Program Priority Axis: Support for conducting R&D work by enterprises, Measure: Enterprise R&D Projects, Submeasure: Industrial research and development work carried out by enterprises.
Purpose and planned outcomes of the project:
The aim of the project is to develop a comprehensive technology for the production of an assortment of sausages, ensuring increased quality and extended shelf life
Project value: PLN 12 945 083,90
Contribution of European Funds: PLN 5 577 238,56
