Ham hock

Ham hock is a cut of meat obtained from the lower part of the pig's thigh, specifically the area located just below the knee joint. It is a highly valued ingredient in cooking due to its content of connective tissue and bone, which adds flavor and texture to stews, broths, and braises.

This cut is very popular in Spanish and Latin American cuisine, especially in traditional dishes such as cocido, legume stews, or tripe. The ham hock comes from the Iberian pig or white-coated pig, depending on the region, and its use is usually associated with preparations that require slow cooking to tenderize the meat and extract all its essence.

Among its properties, the ham hock provides high-quality proteins, collagen, and minerals such as iron and zinc, which are essential for a balanced diet. Its fat content can vary, making it important to choose it according to the recipe and the desired texture.

In different Latin American countries, the ham hock may be known by other names that facilitate its identification in the market: chambarete (Mexico), garrón de cerdo, jarrete de cerdo, or simply jarrete. However, in all cases, it refers to the same cut used for potages and long-cooking preparations.