Description: Mangalitsa pork shanks are rich in collagen and connective tissue, making them perfect for slow-cooking methods. The breed’s high fat content ensures that the shanks remain flavorful and moist when cooked low and slow. Texture and Flavor: Mangalitsa shanks have a rich, meaty flavor and a firm texture. The slow-cooking process helps to break down the collagen and tenderize the meat, while the fat infuses the meat with a savory, melt-in-your-mouth richness. Cooking: Ideal for braising, slow-roasting, or simmering in soups and stews. The fat in the shanks adds depth to broths and sauces. Use: Perfect for hearty braises or simmered stews. Mangalitsa pork shanks are great in dishes like osso buco, soups, and stews where the tender meat and flavorful fat shine.