Pastured Pork Neck Bones

A meaty, collagen-rich cut built for a long, slow simmer.

Our pork neck bones are cut from the neck section, from the upper neck and shoulder area. Each bag is about 1 lb of meaty bones, all from heritage breed pigs raised on pasture and woodland. They are rich in collagen and marrow, which is exactly what makes them perfect for slow cooking down into soups, stocks, and braises.

Why You'll Love It:

• Meaty and Collagen-Rich: More meat than most soup bones, plus the collagen that gives broth its body.
• Deep Marrow Flavor: Bone marrow melts into the pot for deep, rich, savory flavor.
• Built for Low and Slow: Best simmered slowly until the meat turns tender and falls from the bone.
• Heritage Breed: Naturally hardy, slow-grown pigs raised for superior taste.
• Pasture and Woods Raised: No antibiotics or hormones, raised the right way with care.

How to Cook:

• Soups and Stocks: Simmer low and slow for a rich, collagen-heavy broth.
• Braises: Cook down until the meat is tender, then pull it into the dish.
• Smoke: Smoke to add deep flavor before dropping them into beans or greens.
• Thaw: Move to the fridge a day ahead, or use a cold-water bath to thaw the same day.

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