The knuckle of pork shows a form rounded off with streamlined borders and it maintains all the parts of the paw of the pig except the scapula, and includes also the skin and the hoof.

His weight oscillates among the two and five kilos and means. He has to show a clean especto and to prove to be firm by touch. His grease of greasy consistency is colored in white or yellowish and he contributes to the pleasant aroma and taste that he shows the piece. His lean mass is pink, of soft and brackish aroma.

As to his characteristic nutricionales, the knuckle of pork constitutes a good source of proteins of tall biological value.

His composition the nutricional is similar to the one belonging to the shoulder blade, and as such it shows more grease ( around the 20 % ) let alone protein than the cured ham.

Pork meat in general is an important vitamins source of the group B, except of folic acid. Besides, the meat is younger quantity he contains púricas of bases, substances than they give rise to uric acid, element restricted in people when it gets metabolized that they suffer gout.