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Our ham hocks come from 100% Organic Pastured Pork and are smoked using natural hardwood chips. They soak in brine for 2 weeks and become tender, juicy & great for bbqs, slow cookers or in the oven on low and slow. Try a Polish glaze with beer & honey, you won't be disappointed!
We like to pull the meat apart and use in classic baked brown beans, mmmmmm. It's easy to recreate that mom and pop diner taste when you add a bit of our salted pork fat to the beans too!
Slow cook the hocks at 300'F for 6-8 hours (depending on size) in a roasting pan of water in the oven (or slow cooker on low), then drain water off; shred meat, add a bottle/can of light beer and some honey to taste, return to oven at 400 (or slow cooker on high) for 30 mins basting/stirring frequently. Then mix into the baked beans!. For extra texture and deep flavour, try adding small pieces of homemade salted pork fat. Freezes well.
Here are the recipes I used:
Quebec Maple Baked Beans from: She Loves Biscotti (I added Worcestershire to mine also) https://www.shelovesbiscotti.c...
Polish Ham Hocks from: The Spruce Eats https://www.thespruceeats.com/...
Salted Pork Fat:
Cut thick strips of fat off of ham steaks, the outer layer of hocks or other pork products. Place in shallow dish and coat with a thick layer of table salt on all sides and place in fridge for 1-4 weeks, draining off water as it is pulled from the meat. When stiff and dry, remove from dish and shake off excess salt. Store in a ziploc bag or Tupperware in fridge for several months. When you are ready to use it, rinse well to remove salt and cut into small chunks, mixing into beans at the beginning of cooking.