Fresh Ham Hocks

What it's good for:

A ham hock (or pork knuckle) is the lower joint connecting a pig's leg to its foot. Packed with skin, tendons, and collagen, it is used to infuse rich, depth of flavor into soups, beans, and greens

The collagen they release makes any stock or braise richer and more gelatinous.

Here's what you're getting:

ham hocks are almost entirely skin and connective tissue, almost all collagen. Simmered or braised long enough, they break down and make broth remarkably thick and rich.

From pigs raised on pasture with GMO-free feed.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed pigs feet in the fridge for 1-2 days, or refreeze immediately if not using.