Pork cut taken from the ankle joint on the leg of a pig. The hocks are used to flavor soups, stews, collard greens, and other slow-cooked or boiled dishes. There is a lot of bone, gristle, and connective tissue in them. At both ends, you’ll see the cross-section of a round bone — that’s the shank bone. Because of this, the hocks may also be referred to as a cut from the shank or a shank cut.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C