Meat

Shank End

The shank-end belly tapers toward the rear leg—often thinner, with slightly more connective tissue and a different fat distribution than the middle plate. It is thrifty and flavourful for diced braises, lardons, and rustic stews where perfect rectangle slices matter less. Cube for beans and cabbage, mince into sausage, or slow-roast and chop. Expect a bit more chew until collagen melts. Curing still works but yields irregular rashers; many kitchens use this end for cooking bacon rather than breakfast slices.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedCuredFreshGrilledPreparedRoastedSmoked

Traits

CrispablePortionPrep ReadyRichShank End

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 191

Amount per 100 g

Total Fat 12 g
Saturated Fat 4.71 g
Trans Fat 0.2 g
Monounsaturated Fat 4.95 g
Polyunsaturated Fat 1.03 g
Cholesterol 72.6 mg
Sodium 61.6 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.1 g
Water 61.7 g

Detailed nutrients

Energy 191 kcal
Water 61.7 g
Protein 22.1 g
Fat 12 g
- Saturated Fat 4.71 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 1.03 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 40.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.82 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.31 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
Minerals 385 mg
- Major Minerals 384 mg
  - Calcium 46 mg
  - Sodium 61.6 mg
  - Potassium 276 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 72.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.82 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.31 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·

Minerals

Sodium: 61.55 · Potassium: 276 · Calcium: 46 · Iron: 1.5 ·

Shank End of Pork: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Farm butchers used the tapering belly end for pot meat and home-smoked cooking pieces.

1900

Charcuterie houses directed shank-end trimmings into pâtés and sausage rather than premium bacon.

1950

Home cooks learned shank-end belly as an affordable route into pork-belly braises.