Gloucester Old Spot Pork Shank, Four Per Pack

As low as: $60.00


Gloucester Old Spot hogs are considered one of England’s best breeds. These full blood registered hogs are some of the rarest and most difficult hogs to raise for slaughter. DeBragga owns its own boar and sows, which are raised on a family farm outside of Corning, New York.

DeBragga grows the Gloucester Old Spots out to beyond 10 months of age at slaughter, which is almost double the commodity industry standard. Excellent animal husbandry includes a slow feeding protocol that features a blend of primarily barley, corn and soy, and in the Fall, includes apple pomace. This feeding method creates a very special flavor in the meat, and a uniquely delicious pork dining experience. In addition, the way we market these animals gives a much better return to our farmers, and that’s what we call sustainable. These hogs are farrowed and raised with access to the outdoors at all times, resulting in very little stress on the animal and providing a humane living environment.

A layer of luscious fat surrounds the meat which is beautifully marbled, and keeps it tender and juicy during cooking. The flesh is darker, denser and richer in flavor.

We ship this product frozen. It may thaw in transit, but you may re-freeze or enjoy within five days if kept refrigerated

Aging No
Origin United States
Grade Premium
Breed Gloucester Old Spot
Bone yes
Weight Detail 6.8 LB total (each shank 1.7 LB)
Pack Size 4 pieces (two hind and two fore shanks)
1 x Gloucester Old Spot Fore Shank (2 per pack)
1 x Gloucester Old Spot Hind Shank (2 per pack)

Customer Reviews 3 item(s)

Pork a licous
By Robert on November 14, 2019
My wife made Schweinshaxe, a tradional German pock hock dish. It was amazing!! The Gloucester Old Spot Pork worked out wonderfully
By Cdr777 on December 14, 2018
From Texas I can tell you that it was probably the most tasty pork ever.
The Gloucester is the choice to make.
Meat and true marbling is the tastiest ever.
By kathy on February 20, 2018
Best pork I have had in decades. Slow roasted (covered) for 4 hours, and then 15 minutes at high heat to make it crispy. Would recommend to anyone.

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