Wednesday, June 20, 2007

Aberdeen Hill Hocks

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.

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