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Looking for Pig Knuckles in Philly

Really wanting to make a gorgeous roast pig knuckle, but having a hard time getting my hands on raw materials. Have tried Asian market and local butcher with no success. Anyone know a good source? Thx!

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  1. I'm pretty sure you can find them on 9th St at many locations.

    1. Try Rieker's in the Fox Chase section of Philadelphia 215-745-3114.

      1. You haven't seen pork hocks, shanks, feet, etc? Asian markets, in my experience, carry every part of the pig. But I haven't seen them use the term 'knuckle'.

        Here's on old thread discussing which part is the knuckle (which apparently is a German usage)

        1. Saw them at Reading Terminal market at Halteman's Family counter. They also have pig's feet, and ham hocks.

          1. They sell it at this Chinatown market in the link below. I see it every time I go there in their section as soon as you walk in. They also have a butchery in the back on the other side of the cash register.


            1. Is pig knuckles like pig feet or pig hoof?

              If so, you can find them in the Asian markets in Philadelphia Chinatown. I am sure you can find them elsewhere too, but I do know they carry them in Asian markets.

              6 Replies
                1. re: Chemicalkinetics

                  Looking at the other links, it is a muscle from the ham

                  I am in Nor Cal, a local butcher (Lunardis) calls them pork tri tip. I have also seen them at Luckys (a Savemart Store ) also called pork tri tip. They are around 1-1 1/2 pounds.

                  1. re: Alan408

                    Before Smith & Wollensky was bought out, their NY location served a pig's knuckle the size of a football. When asked they said it was the shank of the pig. Also said it was an unsmoked ham hock.

                    1. re: Delucacheesemonger

                      Doing some more research, there is a German dish that uses the shank

                    2. re: Alan408

                      In this case, Delucacheesemonger is right, I think. The term "pig knuckle" is one I've only seen in German restaurants in the US and on just about every tourist restuarant menu in central Europe, which I'm sure is where our restaurants got the term. (which I think is really just a bad translation that has managed to stick - the German word is much closer to hock than knuckle)

                      Everyone I've encountered has been a shank - from the foreleg, not the ham, with the bone.

                      And the big pork stores on 9th Street (Esposito, Cannuli) should have them.