The lack of thermophysical properties of foods makes the application of consolidated engineering principles difficult, hence, the optimization of food industry thermal processes becomes complicated. In this context, the present work aimed to evaluate the effect of temperature and sodium chloride (NaCl) on the thermal conductivity (k, W/m°C) of pork shank. Three treatment were evaluated: raw shank, salted at 5.34% and 9.68% of NaCl. Fitch's method was employed to determine the thermal conductivity of different treatments ranging temperature from 10 to 60°C. The results obtained were submitted to analysis of variance (ANOVA) followed by post-hoc Tukey (p<0.05), using temperature and type of treatments as factors. The thermal conductivity of raw shank ranged from 0.4291±0.0044 to 0.4824±0.0025 W/m°C; salted shank at 5.34% NaCl ranged from 0.4249±0.0082 to 0.4697±0.0051 W/m°C, and salted shank at 9.68% NaCl ranged from 0.4181±0.0039 to 0.4680±0.0039 W/m°C. In all of the treatments evaluated, the thermal conductivity increased (p<0.001) with the increase of temperature, being in agreement with other meat products reported in the literature. When assessed the influence of NaCl concentration, at the same temperature, it was identified that the treatments were significantly equal (p>0.05) at temperature of 10 and 20°C; while at 40 and 60°C the salted shanks presented lower (p<0.05) thermal conductivity. This behavior is related to reduction of moisture in salted samples, once the water thermal conductivity is higher than sodium chloride. Thus, the knowledge of thermal conductivity is essential for the optimization of thermal process design, as well as, better processing conditions and storage.