About This Product
Our Linton Pasture Pork Smoked Hock is smoked for deep, rich flavour — a classic addition to soups, beans, and braises.
How to Cook It
- This cut is smoked/cured and largely pre-cooked — the goal is to warm it through, not cook it from raw.
- Cover and heat in a 160°C/325°F oven, or simmer gently in liquid (for hocks, in soups or braises) until heated through.
- Baste or glaze in the last 15 minutes if desired.
Safe Internal Temperature
| Cut | Internal Temp |
|---|---|
| Reheating pre-cooked/cured pork | 74°C / 165°F |
Check with a digital meat thermometer. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Low, gentle heat keeps cured cuts from drying out or turning stringy.
A guide from HQ Meats.
