Same anatomical primal — jambonneau is the cured/cooked French version of the pork knuckle/hock. Different from German Schweinshaxe (roasted with crackling skin) and from fresh-jarret stew preparations.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Jambonneau and Pork knuckle together in your notebook.
Names by country
| Country | Jambonneau | Pork knuckle |
|---|---|---|
| 🇺🇸United States | — | Ham hock |
| 🇬🇧United Kingdom | — | Pork knuckle |
| 🇫🇷France | Jambonneau | Jarret de porc |
| 🇪🇸Spain | — | Codillo de cerdo |
| 🇦🇷Argentina | — | Codillo |
| 🇲🇽Mexico | — | Codillo de cerdo |
| 🇵🇹Portugal | — | Joelho de porco |
| 🇧🇷Brazil | — | Joelho suíno |
| 🇮🇹Italy | — | Stinco di maiale |
| 🇩🇪Germany | — | Eisbein |