Pork Knuckle
Ingredients & Making:
Pork knuckle, without bones and rind, soaked in brine and lemon juice for 48 hours. Put the lemon juice and the knuckle into the tin when hot and then cooking and sterilizing it.


Degustation Suggestion:
Can be eaten hot or cold. If eaten cold, it is recommended that it be left in the refrigerator for two hours before opening. To remove from the tin open both ends and serve with the gelatine that comes with the meat.


Pack and Packaging:
Can 400 grs. 12 cans per box.