Krekenavos Hot Smoked Pork Shank ~500g

A Lithuanian smokehouse classic — bone-in hock, slow-smoked until the meat slips off the bone.

LITHUANIA   ·   KREKENAVOS   ·   ~500 G

What it is

A whole bone-in pork shank — the meaty lower leg, also known as the hock — cured and hot-smoked by Krekenavos, one of Lithuania’s largest and longest-running meat houses. The shank is brined with salt and a quiet measure of spices, then taken through a slow hot-smoke until the skin turns burnished copper and the muscle underneath becomes tender enough to pull apart with a fork. Sold as a single piece of about 500 g, vacuum-packed and fully cooked.

This is one of the great Baltic table cuts: serve it warm with sauerkraut, boiled potatoes and a sharp mustard or grated horseradish; or let it cool, slice from the bone, and lay the pieces on dark rye with pickles and a cold beer. The flavour is deep but unhurried — clean pork, gentle salt, a real wood-smoke note that never tips into bitterness. The skin renders to a chewy crust, the lean meat stays moist, and the fat melts to silk.

Ingredients

Pork shank (bone-in, ≥75%), water, salt, spices, dextrose, stabiliser (E451), antioxidant (E316), preservative (sodium nitrite E250), natural smoke. Skin on. Vacuum-packed.

Indicative composition for Krekenavos hot-smoked pork shank — the pack label of your batch is the authoritative source.

Nutrition (per 100 g)

Indicative.

Allergens & storage

Contains: no obligatory allergens declared. Produced in a facility that also handles milk, mustard and soy.

Store refrigerated 0–4°C. Once opened, keep tightly wrapped and consume within 3–4 days. May be enjoyed cold straight from the pack, or warmed through gently in the oven.

Net weight: ~500g  ·  Brand: Krekenavos  ·  Lithuania

Bone-in, slow-smoked, ready to pull apart with a fork.