Pork · Feet and hocks
Pork Hocks
The ankle joint of the hog, full of skin, bone, and collagen. Smoked or fresh, a classic flavoring for beans and greens.
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| Animal | Pork |
|---|---|
| Section | Feet and hocks |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | ham hocks, pork knuckles, smoked hocks |
Best ways to cook it
- Braise
- Slow cook
- Smoke
- Stew
About this cut
What it is and how to use it
A hock is the joint between the foot and the leg, with bone, skin, and connective tissue and just a little meat. Front hocks are from the shoulder end, hind hocks from the ham end. Smoked hocks are the standard seasoning for beans, collards, and soups. Fresh hocks can be braised until the meat is tender, and the collagen gives the broth a silky body.
Cook’s tipSimmer or braise for two to three hours until the meat is tender. Skim the fat and pick the meat from the bone.
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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