Today, [Pioneer Meats president Bob File], whose business has been increasing more than 10 percent a year for the last four years, sells more than one million of the approximately 2.5 million pounds of the processed shanks sold in the nation each year.Reading this, Gut Check had a profound flash of deja vu. Also, some tummy rumblings. But mostly deja vu. It wasn't our imagination, either. At least one St. Louis restaurant was ahead of the pork-wing curve.
Under various noms de porc, the shanks are being served at restaurants and bars across the country. Farmland Foods, a subsidiary of Smithfield Foods, has begun selling KC Wild Wings to wholesale restaurant accounts.
The "wings" don't look like wings so much as individual ribs, each a plumpish hunk of deep-fried meat surrounding a bone roughly six inches long and no thicker than a finger.The deep-fried morsels of pig shank are undeniably tasty, if simplistically so. Like chicken wings, they can serve as the ballast for any number of sauces. But can they make the leap from trend to appetizer mainstay?
Support Local Journalism.
Join the Riverfront Times Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Join the Riverfront Times Club for as little as $5 a month.