“Cut from the bottom half of the pork leg its a chunky 4-inch section of bone surrounded by collagen connective tissue and some meat all encased in a thick band of fat and skin. Hocks are typically cured with salt and smoked so theyll lend a bacony flavor to whatever you add them to.”
Pork Hock Cut
Cut from the bottom half of the pork leg, it’s a chunky, 4-inch section of bone surrounded by collagen, connective tissue, and some meat, all encased in a thick band of fat and skin. Hocks are typically cured with salt and smoked, so they’ll lend a bacony flavor to whatever you add them to.
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Cut from the bottom half of the pork leg, it's a chunky, 4-inch section of bone surrounded by collagen, connective tissue, and some meat, all encased in a thick band of fat and skin. Hocks are typically cured with salt and smoked, so they'll lend a bacony flavor to whatever you add them to.
