Smoked Hock

Smoked Pork Hock, also known as a pork knuckle, is characterized by its thick, tough skin and a relatively small amount of meat surrounding the bone. The hock is usually smoked, which gives it a deep, savory aroma and a brownish color.

This cut is commonly used in slow-cooked dishes like stews and soups to impart flavor and richness. Due to its high collagen content, it becomes tender and adds a gelatinous texture to dishes when cooked for extended periods. It's particularly popular in Southern and German cuisines.

This is the 18th most popular cut in the events we have filmed.

The most common mistake people make with this cut is calling it 86 - Hocks.