The hock is the joint at the extreme far end of the shank, above the foot and ankle, where the leg and foot connect.
There are many ways to cook ham hocks: roasting, grilling, boiling, braising, deep frying, for example. Ham hocks are generally a little tougher, so cooking them slower is idea. They are also quite flavorful because of the distribution of muscle, tendon and fat in that area.
Our meat is sourced from several PNW Farms and Ranches and are raised on feed consisting of 35% red wheat, 35% barley and 30% Austrian peas. No soy or corn and non-GMO.
This includes 2-3 lbs of hocks (1 large or two smaller).
Ships within one week of ordering.