Meat
Femur
Pork femur is the thick thigh bone, rich in marrow and connective tissue at the ends. Split or sawn pieces give body to stock and a mild pork sweetness. Whole femurs can be roasted for marrow scooping when butchered cleanly, though pork marrow is less common on menus than beef. Roast until fragrant, then simmer for broth, or use as the backbone of bean pots. Scrape marrow into hot toast with salt if the bone is food-service clean. Avoid boiling hard for hours after the good extraction—bitter notes creep in.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.4 g
- Saturated Fat 4.85 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 69.8 mg
- Sodium 60.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 60.8 g
- Energy 192 kcal
- Water 60.8 g
- Protein 21.2 g
- Fat 12.4 g
- Saturated Fat 4.85 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.63 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.83 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.8 µg
- Minerals 402 mg
- Major Minerals 400 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.63 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.83 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.8 ·
Minerals
Femur of Pork: composition reflects this culinary part relative to the whole ingredient.
History
Rural cooks cracked pig femurs for marrow flavour in winter soups.
Butchers sawed femurs into soup-bone packs for retail stock makers.
Bone-broth trends revived interest in pork femur for collagen-rich home simmering.