by keith157 » 05 Feb 2012, 18:00
It's often know to older butchers as a "Hand & Spring" of pork, no idea why the spring bit. The, for want of a better word, shank of the pork is almost always used these days for sausages as there is a lot of bone in the lower end, think shoulder of lamb knuckles and you'll get the idea. As proven very tasty low n slow.