The pork knuckle is seasoned, packed in a special foil and vacuum sealed, then slow cooked for 12 hours at a constant temperature of approximately 80°C. This way, the meat is cooked evenly and perfectly. After cooking, the product is cooled and stored in its original packaging until it reaches the consumer, ensuring maximum hygiene and eliminating any risk of contamination. This cooking method keeps important nutrients “locked in”, thus obtaining juicy and tender meat with which you can impress any audience!