Hock, or knuckle, comes from the calf of the pig. It contains a lot of collagen, which means that it needs to be cooked low & slow in moist heat – either sous-vide, in a braising pan, or in a slow-cooker – for at least 3 hours.
When you do that, the collagen breaks down into gelatine, and you end up with an unctuous meat that is falling-apart tender, and melt-in-your-mouth delicious.
Pork hock makes for a highly cost-effective meal, with incredibly flavourful meat. It’s one of the best values in pork.
Our pork hocks are approximately 2 lbs (0.91 kg) each. They are bone-in, and skin off.
Delivered frozen to your door.