Smoked pig hock, here from the renowned pigsmith Sam Edwards. The secret ingredient to real Southern greens and your new base ingredients to stews and soups.
A hock will mold up a bit in your fridge, but wash that off and keep it for months and months, hacking off a bit when you need a flavor boost.
In January 2016, the Edwards Smokehouse burned down in a huge fire. Our hearts go out to the Edwards family and their whole team at this difficult time. They're working toward rebuilding their operation, but in the meantime, we don't have an ETA for when we expect to have any of their meats available again.