Pork knuckle from Spala, Greece

🍖 Pork Knuckle from Spala, Greece

Greek Pork Shank • Shoulder Cut • Slow Cook Star • Rich & Juicy

Pork Knuckle from the Greek Shoulder is the cut that makes slow cooking a breeze. Cut from the shoulder, it has a fuller flavor and natural collagen that, when cooked low, melts and transforms the meat into something truly delicious: tender, juicy, with a rich sauce and an aroma that fills the house.

It is ideal for casseroles, ovens or casseroles , for recipes with wine, lemonade, mustard-honey or beer, and easily becomes the “center dish” at a Sunday table or an evening with friends. When cooked properly, it “falls” off the bone and can be cut with a fork.

📍 Origin & Identity

• Pork knuckle from shoulder of Greek origin
• Ideal for slow baking and low-temperature cooking
• With bone for rich flavor and tied juice

🌿 Flavor Profile

✔ Fuller and richer in flavor, ideal for slow cooking
✔ Tender, juicy, with a texture that melts when cooked slowly
✔ Sauce naturally bound by the collagen of the shoulder
✔ Goes perfectly with garlic, rosemary, thyme, bay leaf, mustard, beer

📖 Product Description

• Pork knuckle from the shoulder of Greece, suitable for oven/casserole/pot
• Ideal for lemonade, wine, beer, or with herbs and garlic
• A hearty, impressive dish for a table or a special everyday meal

💎 Why should you prefer it?

🇬🇷 Greek origin – meat you trust
🔥 Slow cook star – becomes tender and “melts”
🥘 Gives a thick sauce without effort
🍽️ Impressive serving – ideal for company
🧄 It takes marinades and flavors perfectly

🔥 Cooking Method

❗ The product is not ready to eat — full cooking is required before serving.

Oven / Casserole (slow cooking)

1️⃣ Preheat to 160°C .
2️⃣ Grill the shank for 2–3 minutes per side to caramelize.
3️⃣ Put in a saucepan with onion, garlic, rosemary/thyme and add broth or wine/beer.
4️⃣ Cover and bake for 2.5–3.5 hours , until tender and falling off the bone.
5️⃣ Uncover for 10–15 minutes at the end for a crispy crust.

Casserole (wine)

• Simmer for 2–3 hours until tender and the sauce thickens.

✅ For food safety, target internal temperature ≥ 75°C .

💡 Chef Tips (fail-safe)

• Low temperature + time = the secret to making “loukoumi”.
• For a crispier exterior, at the end, increase the temperature to 200°C for 10 minutes.
• Let it rest for 10 minutes before serving.

🍽️ Combinations & Serving

Side dishes: mashed potatoes, baked potatoes, barley, grilled vegetables, cabbage-carrot salad.
Drinks: amber/lager beer or full-bodied red wine.

🧼 Safety & Handling

• Keep in the refrigerator until cooking.
• Avoid contamination with raw meat.
• Fully bake before serving.

🏷️ Badges

🍖 Pork Shank | 🇬🇷 Greek Origin | 🥘 Shoulder Cut | 🔥 Slow Roast | 🧄 Herb & Garlic Friendly | 🍽️ Sunday Table | ✅ Full Cook Required

Pork knuckle from the shoulder of Greece, ideal for slow cooking in the oven/casserole or casserole. Rich flavor, tender, melting meat and naturally thick sauce.

Pork knuckle, Pork shoulder, Pork shoulder, Greek pork, Slow cooking, Casserole, Wine, Sunday