Pork Ham Hock - Jarret

A pork shank that has been cured to give it a beautiful pink colour that is representative of semi-salted products.
Desalinate the meat in a large volume of water overnight. Fill a pan with water and bring to the boil. Add a bouquet of herbs. Cook the meat for 45 minutes.

Ingredients:
Pork knuckle 95%, water, salt, dextrose, preservative: sodium nitrite.