Slightly sweet, salty and intensely smoky. These smoked ham hocks on the bone are the perfect addition to soups, stocks and stews.

Taken from the pig's leg right below the hams or roasts, these hocks are meaty, amazing flavor enhancers. When simmered low and slow for hours, the meat on the hock becomes fall-off-the-bone tender.

Cook up a hearty bean or split pea soup. Or make a big pot of stock and freeze it in smaller portions. And use it throughout the year to bring a rich, smoky flavor to green beans, collards and stews.

If you're not using the meat as part of the recipe, be sure to keep the meat for future use in a quiche, casserole or even on a salad.

Many cultures and cuisines also serve the ham hock as the main ingredient (often referred to as pork knuckle). Braise the hock and serve with your favorite sides. Root vegetables are a great accompaniment.

As with all our pastured pork products, you can be confident in what you're feeding your family. Our pigs are rotated through the open pastures of our Wisconsin farm and raised with plenty of fresh air and sunshine without the use of antibiotics or chemicals. And naturally smoked and cured using natural ingredients.

Need some inspiration? This ham and green bean soup recipe is one of our family's favorites.