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Origin: Community of Madrid.
Origin: Community of Madrid
The knuckle is the part of the pig's leg that is located between the union of the two bones of the leg where the elbow is formed. Its texture is homogeneous, not very fibrous. Its color is usually pink or purplish red and the fat has a shiny appearance. The ham hock is one of the juiciest parts and has a large amount of fat infiltration
Properties and benefits:
The knuckle is rich in minerals such as iron, zinc, magnesium, phosphorus and potassium. Its high content of polyphenols helps us against cardiovascular diseases as they are a powerful antioxidant and anti-inflammatory, and the oleic acid it contains also protects us against cardiovascular diseases as it increases good cholesterol. The vitamins it contains are of the B group and also vitamin E which helps to improve cholesterol levels. It contains virtually no carbohydrates
Nutritional value per 100 grams:
Energy: 247.8 Kcal
Fat: 12.2 grams
Carbohydrates: 1.0 gr
Sugars: 5.0 g
Protein: 33.5 g
Salt: 3.6 gr
Preservation and tips:
Serrano cured shoulder knuckle should be kept in a cool, dry place away from direct sunlight
Store in a cool, dry place away from direct sunlight
Recete and uses in the kitchen: The best way to use it is in the kitchen
The best way to consume the Serrano cured knuckle is in the oven; to do this place the knuckle previously cooked for 40 minutes in an oven tray, with a leek, an onion, 6 ripe tomatoes, two cloves of garlic and a glass of white wine, water, thyme and salt. Bake until the meat is done and juicy.
