Pork · Variety and by-products
Pork Bones
Meaty pork bones for stock, soups, and beans. Inexpensive and full of flavor.
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| Animal | Pork |
|---|---|
| Section | Variety and by-products |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | meaty pork bones, stock bones, soup bones |
Best ways to cook it
- Slow cook
- Stew
About this cut
What it is and how to use it
Pork bones, often with some meat left on, are sold for making stock, bone broth, ramen broth, and for seasoning beans and greens. The bones and cartilage release flavor and gelatin as they simmer. Roasting them first gives a deeper flavor. They are very inexpensive and give a lot of value in cooking. A pot of homemade stock freezes well and is handy to have on hand.
Cook’s tipSimmer gently for several hours, skimming the foam, then strain. Refrigerate overnight and lift off the fat.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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