Yanka, also known as pork knuckle, refers to the upper rear back section of the pig, where the tail grows - a separate piece used for making aspic. Yanka meat is juicy and low in fat, making it an ideal choice for various culinary techniques.
Due to its structure, Yanka is perfect for roasting, stewing, and preparing stews. When grilled, it retains tenderness and aroma, while when added to minced meat, it forms a dense mass without excessive fat. As a result, you get excellent beef stroganoff and delicious skewers - the meat is always juicy and appetizing.
Yanka has a distinctive heart shape, making it attractive both in terms of taste and appearance. This meat is valued for its versatility in cooking and high quality, allowing dishes of various cuisines to be prepared without losing juiciness and texture.
