PRE-SEASONED HERITAGE PORK SHANK FOR TWO, oven-ready and seasoned with paprika, garlic, and herbs — skin-on, two 2.5-3lb shanks
Pre-Seasoned Heritage Pork Shank for Two Two 2.5-3lb skin-on pork shanks oven-ready and seasoned with paprika, garlic, and herbs Berkshire
Our Pre-Seasoned Shank For Two is silky smooth, hearty, and full-bodied. The skin crisps to a crunchy, candy-like consistency. A newly popular dish on restaurant menus, this is how we prepare it:
Lay the shank on its side in a roasting pan. Cook at 420°F for 40 minutes, 20 minutes on each side. Turn the oven down to 275°F and cook for two more hours, flipping the shank halfway through. Peel the skin off easily with a serrated knife, fry in a hot pan with oil for 2-3 minutes (or broil on low for 5-10 minutes) until crispiest, without burning.
Serve the shank whole with the meat falling off the bone and the crispy skin on the side for a delicious crunchy texture. Or, pull the meat off the bone and cook it with beans, for example. Serve the meat and beans with the crispy skin sprinkled on top for a full-bodied experience.
Thomas Odermatt, a 3rd generation Swiss butcher, can trace his trade roots back to the 1920’s. Close to 100 years ago his great grandfather was farming and butchering in the Alpine town of Dallenwil. At the age of two, Thomas began learning from his father, a Master Butcher. Everything Thomas makes goes back to traditional, old fashioned, old-style European butchery.
Since 2006 folks have been lining up at the Farmers Market at the San Francisco Ferry Plaza for a Roli Roti porchetta sandwich, a local culinary legend that has helped spark more than one revolution — he was also the avatar of a food truck craze and a champion of the heritage food movement.
Says Odermatt: “You can only use a heritage breed pig. You need the intramuscular fat that only comes from well-farmed animals. That is the secret. You can’t just get commodity meat from a supermarket and think that is going to work. You need to have passion and love for the trade.”