Fresh Pork Hock

Fresh Pork Hock is an old-fashioned cut made for slow cooking. Unlike our Smoked Ham Hock, this version is completely fresh and unsmoked, giving you a blank canvas for whatever flavors you want to build around it.

What Is a Pork Hock?

The hock comes from the lower portion of the pig's leg and contains a combination of meat, bone, fat and connective tissue.

It's not a cut you want to rush. With long, gentle cooking, the meat becomes tender while the connective tissue and bone add richness and body to the cooking liquid.

Made for Low & Slow Cooking

Braise it with broth, vegetables and herbs, simmer it into soups and stews, or add it to a pot of beans or lentils. It also works beautifully in traditional dishes where you want rich pork flavor without the smoke of a Ham Hock.

Once the meat is tender, pull it from the bone and return it to the pot, or serve the hock whole with the braising liquid and vegetables.

Fresh Hock vs. Smoked Ham Hock

Both cuts come from the same general part of the pig, but they serve slightly different purposes in the kitchen. Our Smoked Ham Hock brings smoke and seasoning with it, while Fresh Pork Hock is unsmoked and lets you completely control the flavor of the finished dish.

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.