Cured and Smoked Heritage Hocks
3-4lb total
Berkshire or Red Wattle
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Ingredients: pork cured with water, less than 2% of the following: salt, cane sugar, maple sugar, and brown sugar, spice extractives, sodium phosphate, sodium erythorbate, vinegar, sodium nitrite.
- Humanely raised on pasture
- 100% antibiotic free
- Raised by independent family farmers
- Heritage pork has more marbling resulting in more tender and
juicy meat
- Already cured and ready to eat
- Heritage cured meats lasts for 3 weeks in the fridge
You will find no better, juicier, more delicious shank than the heritage maple-cured classic. Cured with sugar and maple by Paradise Locker Meats, these shanks are the ultimate non-fussy food and perfect for pea soup, but the meat is so good they are perfect on their own!
The secret to great pork is to start off with great ingredients, and nothing beats our storied heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.
Try these heritage cured hocks along with Benton's Bacon in Roberta's Split Pea Soup Recipe, courtesy of Roberta's:
Ingredients:
12⁄3 cups green split peas
6 slices Benton’s bacon, diced
1-2lb cured hock pieces
1 large carrot, finely chopped
1 medium onion, finely chopped
1 can Miller High Life or any lager
Kosher salt
Freshly ground black pepper
Preparation:
Set a large heavy-bottomed pot over medium-low heat and add the bacon. Sweat the bacon on low until it begins to soften, 5 to 10 minutes. Add the carrot and onion to the pot and cook until they soften and the onion is translucent, 5 to 7 minutes. Add the hocks with 3 quarts of water to the pot and increase heat until it boils. Turn it down and simmer for approximately 30 minutes.
Put the split peas in a strainer and rinse them very thoroughly with cold water. To the pot, add the split peas, beer, and additional water as needed to fully cover the peas. Add the beer to the pot along with a couple of pinches of salt and a few grindings of black pepper. Bring to a gentle simmer, cover, and let cook on low for 2 hours, stirring regularly and adding water as needed to keep the peas covered. The consistency should be like a thick puree. If it’s not, continue cooking and stirring. It’s not possible to overcook this soup. When it’s done, remove the skin from the hocks, pull the hock meat from the bone, and add it back to the soup. Check the seasoning and serve.
