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Specialty Cuts - Other

Pork Hock

Cut Description

Fresh hocks are normally from the front leg. Smoked ham hocks are from the hind leg. Weights can be highly variable, depending on the cutting practices of the individual processor.

Fresh hocks have a high connective tissue content which makes them ideal for braising.

Smoked ham hocks may have a high sodium content in which case they should be soaked in cold water before use.


Aliases

Pork shank, Pork knuckles, Golonka

Preparation Information

To prepare, simmer in water with aromatics (bay leaves, peppercorns, celery, onion, carrots) until the "spoon" bone loosens, 2-3 hours. Drain, reserving liquid for soup or stock. Remove skin and fat. 


Recipes


Recommended Menu Applications

  • Osso Bucco
  • Stew
  • Pea Soup
  • Smoked


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Ontario Pork

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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