Create allergy card
← Browse ingredients

Pork knuckle

The joint cut from a pig's lower leg, including meat, skin and connective tissue.

Pork knuckle — illustrative ingredient image

About Pork knuckle

Pork knuckle, also called the hock in some butchery contexts, is a lower-leg joint cut. It contains meat, skin, bone and substantial connective tissue, with the balance depending on the cut and trimming. The raw exterior may include skin and fat; long cooking softens the connective tissue and can make the meat tender.

It is braised, roasted, boiled or cured, and may be sold fresh, smoked, salted or cooked. The term can refer to cuts from either the front or hind leg, and cutting practices vary. A whole bone-in knuckle is not equivalent to trimmed meat or a cured and seasoned product.

Ingredient type
whole food

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where pork knuckle appears

1 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–1 of 1

Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for pork knuckle

Names and romanised forms to recognise on menus and labels.

English

pork knuckle

English

Pork Ham Knuckle

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Pork knuckle nutrition & diet

Pork knuckle nutritional value

Reference: Pork, knuckle, raw

Per 100 g of 100 g edible portion in the named official reference form.

Calories
173kcal
Protein
25.6g
Carbs
0.7g
Fat
7.6g

Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.

The bone, skin, fat and connective tissue proportions vary by cut and trimming; compare edible meat with edible meat rather than a whole bone-in portion. Fresh, cured, smoked and cooked forms differ.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Swiss Food Composition Database 7.1 (2026) — 678 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .