Hocks, Fresh
Pork hocks are seriously underrated, much like beef or lamb shanks. They are the same cut, from the upper part of the leg, and pack a lot of flavor, collagen, and meat into a pretty small area. Braised hocks are excellent to shred and add your favorite spices or sauce. Slow and low for this cut, either in your dutch oven, instant pot, or slow cooker. After shredding, toss under the broiler for a few minutes to crisp up some of the edges for a next level experience.
Our pigs live their best life out on pasture or in the forest, rotated often. Moving them allows the soil to rest, keeps them clean and from getting bored, and allows them easy access to the bounty of free food the land has to offer.
They are also fed locally grown, certified organic, soy-free feed along side any extra milk or whey from our grass-fed dairy cows. Premium feed and outdoor living create vibrant health in the animals and soil, which in turn provides the most nutrient dense foods for us.
We raise more heritage breeds that grow slightly slower than their conventional relatives. Because of this, and their ability to run and root, the color of our pork can be slightly more rich and appear to be red. This is a good thing as it indicates the pigs were able to move a lot. The red comes from higher levels of myoglobin, which means more iron. Pork is not a white meat, as it’s been advertised.