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JambonneauvsPork knuckle

pork · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

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.

Jambonneau
Pork · Hock

The smaller cured-and-cooked French pork hock — the part of the leg between the knee and the foot, sold either fresh, salt-cured, or cooked (boiled then often glazed and…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Pork knuckle
Pork · Shank

The ham hock is the joint between the lower leg and the foot of the pig. It is rich in collagen, cartilage, and connective tissue that dissolve into gelatin during long, slow…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryJambonneauPork knuckle
🇺🇸United States—Ham hock
🇬🇧United Kingdom—Pork knuckle
🇫🇷FranceJambonneauJarret 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

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