Quote:
|
Originally Posted by perth
Well, I've never really heard of a pork stock, but I imagine the turkey necks would help to make a nice turkey stock.
|
The pigs feet and hocks are great for using in baked beans or in various soups. I hardly ever get them though, because around here, they are way overpriced. You shouldn't have to pay more than 50 cents a pound for something like pig's feet, and it's often like $4 a pound here. You might as well use a pork chop at a price like that. You remove any gross parts before you serve it. There's a fair amount of tender meat in those bits and pieces.
I've never cooked with pork's neck. Interesting. I wonder what it's like.