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 cured with salt and smoked, so they’ll lend a bacony flavor to whatever you add them to.
You might want to try...
Product title
Vendor
$19.99 | $24.99
Product title
Vendor
$19.99 | $24.99
Product title
Vendor
$19.99 | $24.99
Product title
Vendor