Deliveries on Wednesday (7/3) this week instead of Thursday for the Holiday- Thank you!

Shank, Feet, Neckbones

Sale price $9.99 Regular price $0.00

Pork Shanks and Feet, available with skin on or skinless options (shanks). Each pack has 2 shanks/feet, and weighs approximately 2-3 lbs, ensuring you have enough to create a delicious and hearty meal.

Cooking Methods:

  • Slow Cooked: For fall-off-the-bone tenderness, slow cooking is an excellent method. Braise the pork shanks or feet in a flavorful liquid, such as broth or wine, along with your favorite herbs and spices. Let it simmer on low heat for several hours until the meat becomes tender and succulent.
  • Roasted: Achieve a crispy exterior and juicy interior by roasting the pork shanks or feet. Season them generously with your preferred spices and herbs, then place them in the oven at a high temperature. Roast until the skin is golden brown and crispy, creating a mouthwatering texture.

Preparation Ideas:

  1. Pork Shank Stew: Create a comforting stew by combining slow-cooked pork shanks with aromatic vegetables, such as onions, carrots, and celery. Add in flavorful broth, herbs, and spices, and let the stew simmer until the flavors meld together. Serve with crusty bread for a satisfying meal.
  2. Braised Pork Feet: Transform the pork feet into a melt-in-your-mouth delicacy by braising them in a rich sauce. Simmer them in a mixture of soy sauce, ginger, garlic, and spices until tender. Serve over steamed rice or noodles for a flavorful and satisfying dish.
  3. Slow Cooker Pork Shank Osso Buco: This Italian classic is made by slow cooking pork shanks in a tomato-based sauce until they are tender and full of flavor. Serve it with creamy polenta or mashed potatoes for a comforting and elegant meal.
  4. Crispy Roasted Pork Feet Tacos: Roast the pork feet until the skin is crispy, then shred the meat and place it in warm tortillas. Top with your favorite taco toppings, such as salsa, avocado, and cilantro, for a unique and delicious twist on traditional tacos.