Description

Meaty pork knuckles brine under black peppercorns, garlic, allspice, cloves, juniper berries, and bay leaves before taking on a heavy smoke from smoldering fruit wood. While bringing essential flavor and texture to stewed greens and beans, this fully cooked cut lends cooked-all-day flavor to soups and stews. Pull the delicious meat from the bones to dress polenta, risotto, and more.