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The knuckle is located between two bones of the leg where the elbow is formed. It usually has a strong and highly aromatic flavor. It is typically consumed fresh, smoked, or cured. Properties and benefits: Pork meat contains high-quality proteins, ideal for athletes, as well as minerals such as potassium, phosphorus, zinc, and iron, in addition to B vitamins. It is a meat that is easily digested. Vitamins B6 and B12 help with the proper functioning of the immune system and regulate hormonal activity. The phosphorus in pork knuckle helps maintain healthy teeth. It is also suitable during pregnancy and breastfeeding due to its proteins, minerals, and vitamins. This type of meat increases our level of satiety, making it ideal for high-calorie diets. By containing thiamine, it provides us with energy as it assimilates carbohydrates in the body and converts them into energy. Nutritional value per 100 grams: Carbohydrates: 0.0 g Protein: 28.4 g Fat: 22.8 g Cholesterol: 84.2 mg Sodium: 92.33 mg Fiber: 0.0 g Storage and tips: In the refrigerator, if fresh, it can last for 2 days. Once cooked, it can last a maximum of 4 days. Recipes and uses in the kitchen: The best way to eat knuckle is roasted in the German style; before roasting, it should be boiled for about two hours. Then, with your hands, rub salt, pepper, and rosemary on it. Place it in a baking tray with potatoes and peppers. Add a glass of red wine, oil, 4 cloves of garlic, parsley, thyme, and basil. Cover it with aluminum foil and bake it for approximately 30 to 40 minutes, twenty minutes on each side. Once the time has passed, turn off the oven and let it sit for 15 minutes.