I have been looking at some Italian recipes for pork shank (stinco di maiale), which looks like that: https://goo.gl/images/o6tUhs .
However, the closest thing I found in a UK butcher is a pork knuckle, which instead has a thick layer of skind and fat on it and looks like this: https://goo.gl/images/9vUYRd .
Does anybody know what's the difference between the two cuts? I have been googling a bit and I have two ideas: either it is a higher part of the leg or it might be that I should get rid of the skin and fat of the pork knuckle to get a clean shank as in the first picture. I have not tried yet to get rid of that skin (possibly not an easy task).
Anybody who knows the anatomy of the pig a bit better than me? :).
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