Our fresh hocks, are brine d for a week and slowly smoked in our Smoke House. Once the cool down process is complete we package, vacuum seal and freeze the hocks for extended freshness for 12+ months in freezer.
Cured with Salt, Sugar, Brown Sugar, Monosodium Glutamate, Sodium Tripolyphosphate, Sodium Erythrobate, and Sodium Nitrite.
Our hocks our awesome for soups, greens, etc.
All of our products are processed at Baker Farms own USDA facility, located on the farm site. Food inspectors are here every time we process our pork, to ensure you are getting the best quality we have to offer.