Pork Hocks (Fresh)
Pasture-raised pork. Collagen-rich. Braise to fall-apart tender.
Fresh Pork Hocks (a.k.a. pork shanks) come from the lower leg and are packed with collagen and flavor. Slow-cook or braise until the connective tissue melts into silky, spoon-tender goodness—perfect for soups, stews, and heritage recipes.
 
What Makes It Great:
High in collagen for rich, velvety sauces
Meaty cut that rewards low-and-slow cooking
Great for broths and rustic, comforting meals
From 200 lb pasture-raised hogs—clean, honest pork
 
Health Benefits:
Collagen/gelatin support joint, skin, and gut health
Complete protein with iron and B vitamins
Naturally gluten-free, whole-food nutrition
Ideal for nose-to-tail and ancestral diets
 
USDA Safe Cooking Guidelines:
Raw pork cut: cook to a minimum internal temp of 145°F (63°C) + 3-minute rest
For fall-apart texture, braise/slow-cook to 190–205°F internal
 
Average Size: Approximately 1.2 to 2.0 lb per hock