Smoked Omega-3 Pork Hocks. Hickory smoked to an internal temperature of 140 degrees. Perfect for a smoker or crock pot. Smoked but not cured. No nitrates. Hocks are a tough piece of meat that is mostly connective tissue, ligaments and muscle fibers. When cooked low and slow it becomes tender meat. Hocks make a very flavorful broth that's good for making stews and soups. Omega-6 to Omega-3 ratio of 2.5:1 versus conventional pork at 20:1 on average. Ingredients: Pork, water, sodium lactate, sea salt, celery juice powder (celery powder, sea salt).