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Rear Hock
The rear hock is similar to the front hock/shank. It usually comes cured and smoked, similar to ham hock.
Cook Time
1-2 hours
Best Cooking Method
Simmering (in stocks), Braising
Price Range
$
About This Cut
Origin
Rear leg of the pig
Characteristics
Mostly cartilage and connective tissue, excellent for stocks and long braises
Cooking Tips
Cured and smoked, use for beans and collard greens. If raw, braise it low and slow. Both versions add incredible depth of flavor to soups and stews.
Popular Dishes
Beans with HockCollard GreensStewsSoups
💡 Pro Tip
Don't underestimate rear hocks - they create deeply flavored cooking liquids perfect for beans and greens, and you get meat at the end too!