KUROBUTA SHANKS

Kurobuta shanks are commonly used in slow-cooked dishes such as braises, stews, and soups. The connective tissue and marrow in the shank contribute to a luscious, gelatinous texture when cooked low and slow, adding depth and complexity to the dish. These cuts are prized for their ability to become fork-tender and infuse dishes with a rich pork flavor, making them a favorite among chefs and home cooks alike.