Berkshire Pork Boneless Shanks 黑毛豬腱

Boneless shanks are labour intensive cuts, they are taken from the front and hind quarters. This cut is most popular in Chinese soup making, versatile in many classic soup recipes. We leave enough connective tissue on the shank to add richness and mouth feel to your soup — please do not mistake this for untrimmed fat.

豬腱是需要大量工序的部位，來自前後腿部。這個部位在中式湯品中最受歡迎，並且能夠應用於許多食譜。我們保留適量的筋膜，以增添湯品的濃郁口感，請勿與未修整的肥膘混淆。

100% purebred Berkshire hogs. Farm raised in southern Ontario, using traditional methods, without using hormones and antibiotics.

100% 純種黑毛豬，於安大略省南部的農場採用傳統方法養殖，不使用激素和抗生素。

1-2 pieces vacuum packed. Average weight 450g

每包 1-2 塊，真空包裝，平均重量 450 克。

How to Cook 烹調方法

1. Thaw in the refrigerator before cooking. 烹調前請於冷藏室解凍。
2. Blanch the shank briefly in boiling water to remove impurities, then rinse. 先將豬腱汆水去除雜質，再沖洗乾淨。
3. Add to your soup pot with your choice of herbs and vegetables, and simmer slowly until tender. 放入湯鍋，配以喜愛的藥材或蔬菜，慢火燉煮至軟身。

Keep Frozen 請保持冷凍 — store in the freezer and thaw in the refrigerator before use.

FAQ

What is this cut best used for?
Boneless pork shank is a classic choice for Cantonese-style slow-simmered soups.

Why does the shank have visible connective tissue?
We leave enough connective tissue on the shank to add richness and mouth feel to your soup — it is not untrimmed fat.

Where can I order this?
Order online for Ontario/GTA delivery, or pick up at our Richmond Hill location.