Host an incredible dinner party when you make traditional German roast pork hocks.
The hock is the lowest part of the pork leg, just above the trotter. It’s a bone-in, skin-on cut that contains immense amounts of flavor just waiting to be released with a long, slow cook. The hock has lots of fat and connective tissue that need to be rendered by a patient chef.
The best preparation of fresh pork hocks is traditional German schweinshaxe (SH-vines-HAKS-eh). Generally served around Octoberfest, this crispy, fatty pork is excellent for soaking up lots of beer or filling you up on a cold day.
To make schweinshaxe, start by poaching the hocks with lots of garlic for roughly an hour. Then place them in a baking dish with onions and carrots, add broth to just cover the bottom, and bake in a 300°F oven for two to three hours. At the end, turn the broiler on to get the skin nicely crispy. This dish is best served with mustard and sauerkraut.
Each package of Plumb Rocky Farm pork hocks weighs roughly a pound and will feed one to two people.
** Ossabaw Island Pork has super unsaturated fat. This type of fat is an integral part of our diet. It is smooth like butter and even the lard is softer at room temperature than other pork lard. **
