Neck Bones

Simmered in beans and greens for deep flavor. High sodium from smoked or preserved state is the primary concern.

Compiled by APEX Legacy from published research and documented food history, under the editorial direction of Jonathan Jackson, Founder. How we write and review these pages →

Why it is ours

Neck bones are the working-class pot seasoner — even cheaper than ham hocks, just as deeply flavored.

What it does

Smoked pork neck bones are high in sodium and connective tissue fat. People with hypertension, CKD, or heart failure should use sparingly or substitute.

How it is cooked

Rinse under cold water before use. Simmer low and slow — 3 to 4 hours. Skim fat from the surface. Use one or two bones in a large pot.

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