Hocks are taken from the ankle joint of the hog. They are traditionally used to flavor soups, collards or other slow cooked dishes — ours are brined and smoked. Two hocks (what you'll get in a package) are more than enough to add meat and flavor to several bunches of collards, or cook them in pork and beans.
This is one of Suzanne's favorite ways to eat pork, using bean recipes she learned while she was in New Orleans rebuilding following Hurricane Katrina. You really can't beat the flavor and nutrition for the money. The bone cooked with the beans will add important collagen and minerals to the pot, not to mention flavor and texture. Bon Appetit called ham hocks the "secret ingredient," and indeed they are!
We are serious about pasture-raised — our pigs eat a tremendous amount of fresh forage daily, and are fed a locally milled, certified organic whole-food ration. Their feed is so healthy you could eat it. Nothing less is worth feeding your family.