Fresh Pork Hocks

Our pasture-raised Fresh Pork Hocks are a traditional cut full of rich flavor and natural tenderness. Taken from the lower leg, hocks contain a balance of meat, skin, and connective tissue that becomes silky and succulent when cooked low and slow. Raised outdoors on open pasture with non-GMO feed grown on our farm, our pigs develop wholesome, hearty meat that shines in rustic farmhouse recipes. Pork hocks are perfect for braising, slow cooking, or adding depth to soups and stews.

Cooking Tips

Braise – Sear the hocks, then cook in broth or beer at 300°F for 2½ to 3 hours until tender and flavorful.
Oven Roast – Season well and roast at 325°F for 2 to 2½ hours, basting occasionally, until the meat is falling from the bone.
Soup Pot – Add hocks to beans, lentils, or split peas, then simmer gently for 2 to 3 hours, infusing the dish with rich, savory flavor.

Recipe Ideas

German-Style Pork Hocks: Braised with sauerkraut, onions, and caraway for a classic comfort dish.
Beer-Braised Pork Hocks: Cooked low and slow in dark beer with garlic and herbs.
Rustic Pork and Bean Stew: Simmer hocks with white beans, carrots, and herbs for a hearty farmhouse meal.
Slow-Roasted Pork Hocks with Root Vegetables: Oven-roasted with potatoes, parsnips, and carrots until tender.