- Due to the heavy rain, we are currently suspending deliveries in some areas of Kumamoto Prefecture.(7/6 9AM)
- We dispatch and deliver 365 days a year!
Allow us to introduce our social media sites!
- Same day dispatch for orders made by 12:00noon! (subject to product availability)
The front shank on the bone, with the skin. Really meaty, high-quality Eisbein. Slow roast it, braise it, or pickle it. One piece is enough for two if used as the main dish.
Schweinshaxe (aka "Eisbein"):
In the German cuisine, "Eisbein" is a roasted ham hock (or "pork knuckle"). This way of preparation is especially popular in Bavaria, the southern part of Germany.
1. Put about 3 tablespoons of The Meat Guy's Original Stake Spice in a bag with the shank. Shake until it is completely covered with spice. Then shake it a few more times, because shaking things is fun! (You should never shake babies tho...)
The main ingredients in the steak spice are sea salt, coarse ground black pepper, and celery and mustard seeds. This will lightly cure the shank, tenderize it, and add flavor. This way you can leave it in the refrigerator for up to four or five days.
2. Next, put it in a pressure cooker, just covered with water, and cook for 20 minutes at full steam, then allow it to cool down on its own. If you don't have a pressure cooker, you can simmer or braise it for about 2 hours.
3. If you like the skin to be a bit more crunchy, at this point you can roast or grill it for a few minutes (or hit it with a blow torch like I did).
4. Dig in! Pork shanks are not only tasty, they are full of collagen! If you have noticed, recently collagen is extremely popular and they even sell collagen pills that you can take which will ward of wrinkles. (In reality, ingesting collagen has zero effect on wrinkles, might work if you rub some pork shank on your face or wrinkly area though! Even if it doesn't work, rubbing pork shank on your face is an activity that is highly endorsed by The Meat Guy.)
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪