Those devilishly talented pig farmers at Aberdeen Hill have just delivered
another treat for us—fresh and smoked pork hocks.
These much-loved tidbits are cut from the shank (leg), full of connective
tissue, and some of the toughest meat on the hog. But added to a pot of
slow-cooking beans, collards, or sauerkraut, hocks become meltingly tender
and impart magnificent flavor.