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The lower portion of a hog's hind leg, including meat, bone, tissue, fat, etc. Usually cut into 2-3 inch lenths and cured or smoked (or both). Often used to flavor long cooking bean dishes or stews.
Season: available year-round
How to prepare: These are sometimes thrown into Southern stews to lend a smoky flavor.
Substitutions: cubed ham (substitute 1/4 pound ham per hock) OR smoked turkey drumsticks OR salt pork OR bacon
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