Focus on Specially Selected Pork cuts and joints: osso bucco

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Slices of the Specially Selected Pork hock from the front and back legs. Leg muscles contain a high percentage of connective gristle. Click to discover a range of excellent Specially Selected PorkĀ recipes added by other chefs and suppliers

Average weight

Depends on size of carcase and thickness.

Approximate yield

Depends on size of carcase and thickness. Approx. 3 per leg.

Preparations

Pork hocks are sawn into required thickness steaks to contain the main marrow bone of the leg. Rind is to be removed.

Uses

Ideal for braising slowly then connective gristle cooks down to a soft jelly.

Cooking techniques

Oven Boil Stew

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: osso bucco
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Quality Meat Scotland

QMS

Standard Supplier 17th August 2016

Focus on Specially Selected Pork cuts and joints: osso bucco

IN ASSOCIATION WITH