Pork shank

One of the latest additions to the Signoracci family is pork shank.

A new entry in the last three years is our pork shank, which is obtained after processing half-carcasses. Seasoned with a special cure, it is oven-baked for about 3 hours. It is then taken to the blast chiller and vacuum-packed with its own sauce the following day. It is then stored in a cold room ready for sale.

Ideal for bars, pubs and catering in general, it only needs reheating in an oven for 15 minutes or in a microwave for 3 minutes. Serve as a main course with potatoes, mash or sauerkraut.

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