Pork Smoked Hock

Pork hocks come from the lower portion of the pig's leg, just above the foot. This hardworking area contains bone, connective tissue, skin, and flavorful meat, making it especially well-suited for slow cooking.

Flavor & Texture

Rich, smoky pork flavor with a hearty texture. During slow cooking, the connective tissue softens and releases gelatin, adding body and depth to broths, beans, and vegetables. The meat becomes tender and can be pulled from the bone.

Best Cooking Methods

• Southern-Style Greens: Simmer with collard greens, turnip greens, or mustard greens for traditional smoky flavor.

• Beans & Peas: Add to pinto beans, black-eyed peas, or butter beans for a rich, savory broth.

• Soups & Stews: Slowly simmer with vegetables, beans, and seasonings for a hearty meal.

• Slow Cooker: Cook low and slow until the meat becomes tender and easily separates from the bone.

For best results, simmer gently until the meat is tender. Follow package instructions for safe preparation, as smoked hocks may require thorough cooking before eating.

Product Details

• Cut: Bone-in pork hock

• Processing: Smoked

• Protein: Pork

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected