Pork Feet

Pork Feet are an old-fashioned cooking cut prized for what they bring to a pot after hours of slow cooking. Rich in connective tissue, they release gelatin as they simmer, adding incredible body, richness and texture to stocks, soups, stews and braised dishes.

One of the Best Cuts for Rich Stock

If you've ever made homemade stock that tastes good but doesn't quite have that rich, silky texture you're looking for, Pork Feet can make a remarkable difference.

Add them to a pot with bones, vegetables and water and let everything simmer slowly. As the connective tissue breaks down, it contributes natural gelatin that gives the finished stock noticeably more body.

More Than Stock

Pork Feet are also eaten as a traditional slow-cooked cut in cuisines around the world. They can be braised for hours with broth, vegetables, herbs and seasonings until exceptionally tender.

They're also useful in soups, stews, beans and other dishes where long cooking allows their richness to become part of the entire meal.

A Traditional Whole-Animal Cut

Cuts like Pork Feet are part of an older tradition of making good use of the entire animal. They may not have the familiarity of a Pork Chop or roast, but with the right cooking method they can bring something to a dish that those more familiar cuts simply can't.

Raised Differently

Our heritage breed pigs spend their lives outside in our fields and woods, where they're free to root, forage, explore and wallow.

They naturally forage on grasses, clover, roots, berries, nuts and whatever else they find throughout the seasons. Alongside what they forage, they're supplemented with a nutritionally balanced organic feed made without corn or soy.

We raise them slowly, give them plenty of space, and never use antibiotics, hormones or vaccines.