Smoked Pork Hocks from our Omega-3 pork line are hickory smoked to an internal temperature of 140 degrees. These Smoked Pork Hocks are smoked but not cured, with no nitrates and a simple ingredient list of pork, water, sodium lactate, sea salt, and celery juice powder. The cut is naturally rich in connective tissue, ligaments, and muscle fibers, so low and slow cooking turns it tender. The Omega-6 to Omega-3 ratio is 2.5:1, while conventional pork averages 20:1.

When you plan pork hock recipes, these Smoked Pork Hocks give deep flavor for stews, soups, and rustic mains. In addition, they make a rich broth that works as a base for many pork hocks recipe ideas. You can use that broth for vegetables, beans, or grain dishes. Because the hocks are already smoked, they bring steady flavor without extra steps. All meat comes from U.S. raised animals and fits clean cooking with no sugar added. You can also serve the meat alongside grass-fed beef cuts for mixed protein plates.

If you are working on a new pork hock recipe, think of these as both meat and seasoning. As a result, a single hock can flavor a full pot. Try our other Omega-3 pork products for more slow-cooking options. Each serving of Smoked Pork Hocks features Omega-3 pork from U.S. raised animals, supporting clean, nutrient-dense nutrition with natural ingredients and no sugar or unnecessary additives.

Cooking Tips:

• Simmer Smoked Pork Hocks low and slow in water or broth.

• Add onions, celery, carrots, and herbs for simple pork hock recipes.

• Cook until the meat pulls easily from the bone.

• Chill the broth, then skim or reuse the fat as desired.

Each serving of Smoked Pork Hock features Omega-3 pork from U.S. raised animals, giving you clean, nutrient‑dense flavor with no sugar or unnecessary additives.