Product: Brazil FRIVATTI Pork Knuckle
Carefully selected premium pork knuckles from Brazil's FRIVATTI — plump and meaty with springy skin.
Precisely cut to uniform specifications for standardised catering operations.
Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture.
Catch-weight packaging gives B2B customers the flexibility to cut to their own requirements.
About the Product:
Charm Power brings you pork knuckles from the Brazil FRIVATTI brand. Loved for their rich collagen and distinctive springy bite, pork knuckles are an ideal ingredient for many classic dishes. These knuckles are plump and meaty, with springy skin and tender bones — whether braised, red-cooked, stewed in soup or smoked, they add rich flavour and texture to your menu. As one of Brazil's leading meat producers, FRIVATTI guarantees outstanding quality. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Pork Knuckle |
| Brand | Brazil FRIVATTI |
| Origin | Brazil |
| Packing Format | Catch-weight (non-fixed weight, packed as whole uncut pieces) |
| Packing Specification | To be provided (e.g. approx. 25 kg/carton or 55.1 lbs/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and juices.
- Initial Preparation: After thawing, rinse the pork knuckle thoroughly; optionally scrape off any residual hair and trim the trotters.
- Blanching: Start in cold water with ginger slices, spring onion and a splash of rice wine; bring to a boil and skim off the foam to remove blood and gaminess.
Rich in collagen, with springy skin and tender meat, this product is highly versatile and shines in a wide range of classic and creative dishes:
- Braised Pork Knuckle in Master Stock: Slow-braise the blanched knuckle in a special master stock until tender and full of flavour, with a springy skin — a classic of Cantonese and Chiuchow cuisine.
- Red-Braised Pork Knuckle: Pan-sear until golden, then slow-braise with soy sauce, rock sugar and spices for a glossy, rich finish — indulgent yet not greasy.
- German-Style Roasted Pork Knuckle: Marinate and roast slowly for crispy skin and tender meat — a signature dish of German restaurants.
- Pork Knuckle Soup: Simmer with peanuts, soybeans, lotus root or kelp for a rich, flavourful and nourishing broth.
- Smoked Pork Knuckle: Cured and smoked for a distinctive smoky aroma; slice and serve as a cold platter.
- Pork Knuckle Noodles / Rice: Braised pork knuckle makes a rich, flavourful topping for noodles or rice.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
