• Small-Batch, Heritage Pork

• Free from GMOs, Antibiotics and Synthetic Hormones

• Always Pasture & Forest Raised

The pork hock originates below the ham or shoulder of a pig and can include the joint on the leg. Old English references to "ham hocks" were also called pig knuckles. These are the working joints of a pig, and consequently, they should be be slowed cooked to pull the flavor from the marrow and inner recesses of the hock. Our hocks are cut into small chunks to fit perfectly into soups and slow cookers. As I write this, I've got a nice hock slow cooking with some split peas, carrots, celery, leeks, sage, and thyme. Its a cauldron of goodness.

We have sliced hock medallions, whole hocks, and triangular hock chunks.

We also have a selection of neck and marrow bones great for bone broth and stock.