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    European pork knuckle is a part of the front or back leg. The meat is juicy, very sticky, with overgrowth and covered with skin around a thick bone. Knuckle requires long heat processing. It is usually served whole, that is with bone, although it may also be used in other dished, e.g. goulash. When cooked or roasted for a long time, knuckle meat is delicate and delicious. It goes very well with horseradish or stewed cabbage with cumin.