Pork, cured, ham and water product, shank, bone-in, separable lean and fat, heated, roasted
Whole food · Pork Products
Photo: Wikipedia
This is a savory, roasted cut of cured pork shank, offering a rich, meaty flavor with a tender, juicy texture from its marbling of lean meat and fat. Nutritionally, it's a dense source of protein and fat, providing substantial energy with minimal carbohydrates.
Calorie split: 31% protein · 2% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory umami flavor and the succulent contrast between the tender lean meat and the meltingly soft, rendered fat. It's a versatile centerpiece that can be sliced for sandwiches, served as a main course, or incorporated into hearty salads.
⚠️ Watch-outs & how to enjoy it better
As a cured and roasted product, it is typically high in sodium, which can be a concern for those monitoring blood pressure. The significant fat content also makes it a calorie-dense choice. To counteract this, practice portion control, pair it with potassium-rich vegetables like steamed greens or a fresh salad, and ensure it's part of a balanced meal rather than the sole component.
Key benefits
- High-quality protein source for muscle maintenance
- Provides essential B vitamins like B12 and niacin
- Contains minerals such as zinc and selenium
- Offers a satisfying, energy-dense meal component
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The shank, or lower leg, is a hard-working muscle, which is why this cut is packed with connective tissue that breaks down into rich gelatin during slow roasting, creating its signature succulence.
Full nutrition (USDA data · scales with serving)
| Water | 60.0 g |
| Energy | 234 kcal |
| Energy | 979 kj |
| Protein | 18.2 g |
| Total lipid (fat) | 17.3 g |
| Ash | 3.1 g |
| Carbohydrate, by difference | 1.4 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.99 g |
| Sucrose | 0.47 g |
| Glucose | 0.42 g |
| Fructose | 0.09 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 193 mg |
| Potassium, K | 216 mg |
| Sodium, Na | 945 mg |
| Zinc, Zn | 2.4 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 37.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.36 mg |
| Riboflavin | 0.17 mg |
| Niacin | 4.2 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.35 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 75.2 mg |
| Betaine | 3.9 mg |
| Vitamin B-12 | 0.42 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 12.0 ug |
| Retinol | 12.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 38.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.31 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.08 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.04 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.06 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 3.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.20 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 3.6 g |
| SFA 17:0 | 0.04 g |
| SFA 18:0 | 1.7 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.02 g |
| Fatty acids, total monounsaturated | 7.9 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.42 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 7.4 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.09 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.13 g |
| Cholesterol | 72.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 0.80 g |
| Isoleucine | 0.81 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.42 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.72 g |
| Tyrosine | 0.58 g |
| Valine | 0.91 g |
| Arginine | 1.2 g |
| Histidine | 0.79 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.6 g |
| Glutamic acid | 2.6 g |
| Glycine | 1.0 g |
| Proline | 0.80 g |
| Serine | 0.71 g |
| Hydroxyproline | 0.12 g |
FAQ
What is the difference between this and a fresh pork shank?
This product is cured (typically with salt and other preservatives) and then roasted, giving it a distinct salty, savory flavor and a ready-to-eat or heat-and-serve status. A fresh shank is unprocessed and requires full cooking from raw.
Is the 'water product' in the description a bad sign?
Not necessarily. It indicates that water was added during the curing or processing phase, which is common for many cured meats to aid in moisture retention and even flavor distribution. It's a standard part of the production for this specific item.
How should I store leftovers?
Store sliced or leftover roasted ham shank in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for 1-2 months, though the texture of the fat may change slightly upon thawing.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.34 kcal/g · 31% calories from protein · 0.0 g fiber · 1.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.38 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.