96 h
Type of dish: Meats
Ingredients for 5 portions
Ingredients for portions/units
Pork knuckle 3.125 kg
Boiled ham brine mix 0.6 kg
Water 3.75 l
Elaboration
  • Prepare the brine mixing it well with the water. Add the ham shanks in the brine and keep it in the fridge for 4 days.

PACKING AND CONSERVATION

  • In a refrigeration chamber for 1 month if vacuum packed.
  • Freeeze for 4 months.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 21.25 g
Monounsaturated fatty acids 27.19 g
Polyunsaturated fatty acids 18.44 g
Cholesterol 421.88 mg
Calcium 50.0 mg
Iron 9.38 mg
Zinc 15.63 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 500.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.