Leg Hocks

Idaho Pasture Pork Leg Hocks 

• Raised Like a Cow: Our Idaho Pasture Pigs graze freely on open pasture — producing pork with richer flavor and superior quality
• Collagen-Rich: High connective tissue content breaks down into silky, luxurious gelatin during long, slow cooking
• Deep, Smoky Flavor: A classic smoked hock adds extraordinary depth to soups, beans, and braised greens
• Built for Low & Slow: Braise, simmer, or smoke — time and heat transform hocks into something extraordinary
• Nose-to-Tail Philosophy: Honoring the whole animal with nothing wasted and everything utilized
• Frozen & Shipped with Dry Ice: Frozen at peak freshness and packed with dry ice to arrive in perfect condition

The Secret Behind Great Southern Cooking:

Pork hocks have been the backbone of Southern and soul food cooking for generations — and for good reason. Loaded with collagen, connective tissue, and rich, savory meat, they transform during long, slow cooking into something deeply satisfying. Drop one into a pot of black-eyed peas, collard greens, or navy bean soup and watch the whole dish come alive with a smoky, porky depth that nothing else can replicate.

Simmer them low and slow for 2–3 hours until the meat is falling off the bone, then shred the meat back into the pot. They’re also excellent braised whole in beer and aromatics, or slow-roasted until the skin crisps and the meat pulls apart effortlessly. A humble cut that delivers extraordinary results.

Quality You Can Taste:

The difference between pasture-raised and conventional pork is unmistakable. Our Idaho Pasture Pigs’ natural diet and stress-free environment result in pork with superior flavor, better fat quality, and the peace of mind that comes from knowing exactly where your food comes from.

Each package is vacuum-sealed and frozen at peak freshness, then shipped with dry ice to ensure it arrives in perfect condition. Stock your freezer with hocks and you’ll always have the foundation for an incredible pot of something special.