Smoked Pork Neck Bones

Once cooked, refrigerate leftovers promptly and consume within 3-4 days. Ensure raw bones are kept cold to prevent spoilage.

Simmer bones gently for several hours in water or stock to extract maximum flavor.

Remove excess fat after cooking if desired, as smoked pork neck bones can be quite fatty.

These bones are for flavor infusion and are typically discarded after cooking; they are not meant to be eaten.

Great for flavoring collard greens, beans, and hearty stews.

Beans (especially navy, pinto, or black beans)

Greens (collard greens, kale, mustard greens)

Hearty soups and stews

Lentils

Root vegetables (carrots, potatoes, turnips)

Boiling aggressively, which can make the broth cloudy and less rich.

Not simmering long enough, resulting in a weak flavor.

Expecting to eat the bones themselves; they are for flavoring only.