>>7426110
It is already cured and smoked prior to preparation. So the color change occurred before it got to you.

>>7426110
It looks like it's just fat or collagen; what color should it be?

>>7426347
The color is fine. It's a joint that was cured and smoked. It's really really tasty, but yeah, all collagen. The texture is a bit weird for some, but it is fucking delicious.

I tend to use it to flavor bean soups. I pull it out, and pull the meat off of the bone and mix it back in when I'm done.

>>7426129
>>7426347
Of course it should be the color it has in the pic, but if you just threw it in boiling water for a couple of hours, it would become grey, wouldn't it?

>>7426498

Depends on whether or not you're talking about a fresh pork knuckle or one that has been cured and/or smoked.

A fresh one would indeed turn greyish white if you boiled it for a couple hours. A cured or smoked one would retain its original color.

>>7426523
I understand what you say about curing and smoking, duly noted.

Next question: if i put a fresh one in hot water at about 60 - 70 - 80 degrees celcius for three to four hours, it would not change color, even if it is cooked, no?

Something about collagen and gelatine, right?