Pork · Variety and by-products
Pork Neck Bones
Small meaty bones from the neck. Inexpensive and rich in flavor, a staple of Southern simmered dishes.
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| Animal | Pork |
|---|---|
| Section | Variety and by-products |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | neck bones |
Best ways to cook it
- Braise
- Slow cook
- Stew
About this cut
What it is and how to use it
Neck bones are small, bony pieces cut from the neck of the hog, with scraps of meat and connective tissue between them. They add depth to stocks, greens, beans, and stews, and when slowly cooked the meat comes off the bones in tender strands. They are inexpensive and especially popular in Southern and soul food cooking.
Cook’s tipSimmer or braise covered for two hours or more until the meat is tender and falls off the bone. Skim the fat.
Read morePork Cuts Guide: Primals, Chops, Roasts & Ham
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5154 St. Rose Church Rd
Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
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