Pork knuckles from herb pork
Bring this Bavarian classic home! Pork knuckles don't have to be eaten only at Oktoberfest. You can easily prepare delicious knuckles at home on the grill or in the oven. Because we raise , slaughter, and butcher our own herb-fed pigs, you can get high-quality knuckles from our herb-fed pigs at a very fair price.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to conventional turbo-fattening, results in higher-quality, drier meat.
Preparation of pork knuckles
How to prepare pork knuckles on the grill – in 5 steps
- Prepare an indirect zone on the grill, ideally around 130°C.
- Score the rind and season with salt. Do not apply any other seasonings to the rind, as they will burn.
- Place the pork knuckles in the indirect zone and cook until approximately 5°C below the desired core temperature.
- Remove from the grill and heat to 250 – 300°C, ideally with top heat.
- Return the pork knuckles to the grill and check regularly to see if the crust has popped.
Preparing pork knuckles in the oven – in 5 steps
- Preheat oven to approx. 130 °C.
- Score the rind and season with salt. Do not apply any other seasonings to the rind.
- Place the pork knuckles in the oven and cook until approximately 5°C below the desired core temperature (recommendation 66°C - 5°C = 61°C).
- Remove from the oven and heat the oven to 250 – 300°C, ideally with top heat.
- Return the pork knuckles to the oven and check regularly to see if the crust has popped.
Measuring the core temperature of the pork knuckle
To cook the meat to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe into the meat's core.
Tip: To accurately detect the core, place the probe lengthwise on the piece and measure the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Pork knuckle core temperature
The core temperature is a matter of taste. For the pork knuckles, we recommend an internal temperature of 66°C.
Aus eigenem & Partner Viehbestandpork knuckles
pork knuckles
Saftig durchwachsenes Haxenstück vom Kräuterschwein, perfekt für knusprige HaxenRegular price
14,99 €
Sale price
14,99 €
Regular price
Unit price
12,49 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags VersandtagCouldn't load pickup availability
Bezahle bequem mit PayPal oder weiteren Zahlungsmitteln 
View full details
Pork knuckles from herb pork
Bring this Bavarian classic home! Pork knuckles don't have to be eaten only at Oktoberfest. You can easily prepare delicious knuckles at home on the grill or in the oven. Because we raise , slaughter, and butcher our own herb-fed pigs, you can get high-quality knuckles from our herb-fed pigs at a very fair price.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to conventional turbo-fattening, results in higher-quality, drier meat.
Preparation of pork knuckles
How to prepare pork knuckles on the grill – in 5 steps
- Prepare an indirect zone on the grill, ideally around 130°C.
- Score the rind and season with salt. Do not apply any other seasonings to the rind, as they will burn.
- Place the pork knuckles in the indirect zone and cook until approximately 5°C below the desired core temperature.
- Remove from the grill and heat to 250 – 300°C, ideally with top heat.
- Return the pork knuckles to the grill and check regularly to see if the crust has popped.
Preparing pork knuckles in the oven – in 5 steps
- Preheat oven to approx. 130 °C.
- Score the rind and season with salt. Do not apply any other seasonings to the rind.
- Place the pork knuckles in the oven and cook until approximately 5°C below the desired core temperature (recommendation 66°C - 5°C = 61°C).
- Remove from the oven and heat the oven to 250 – 300°C, ideally with top heat.
- Return the pork knuckles to the oven and check regularly to see if the crust has popped.
Measuring the core temperature of the pork knuckle
To cook the meat to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe into the meat's core.
Tip: To accurately detect the core, place the probe lengthwise on the piece and measure the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.
Pork knuckle core temperature
The core temperature is a matter of taste. For the pork knuckles, we recommend an internal temperature of 66°C.
