The hock is the top portion of the front or hind leg.

Did you know?

  • Pork hocks have a generous amount of meat. The rind and fat surrounding the meat are easy to remove, as they loosen up naturally while cooking.
  • In traditional pig’s feet stew, the hock (with the rind) and trotter are essential. The bone also adds a lot of flavour to the meat.
  • Hocks must be braised or simmered for a long time at a low temperature, as the meat needs moisture to become tender.
  • Pork hocks are used in variations of the well-known Italian dish osso buco (originally made with veal).



  • Hocks are fairly easy to find in grocery stores. If you cannot find ham hocks in the meat section, ask the butcher.