Get to Know Pork Neck Bones: A Hidden Gem in the Kitchen

Let’s talk about one of the best-kept secrets in the kitchen: pork neck bones. Around here at Sawyer Creek, we like to use every part of the animal, the way our grandparents and great-grandparents did. Nothing goes to waste. And pork neck bones? They’re worth their weight in gold once you know how to use them.

What are pork neck bones, anyway?

Pork neck bones come from—you guessed it—the neck area of the pig. They’re meaty, a little fatty, and full of flavor. There’s some bone, some cartilage, and just enough meat to add richness to whatever you’re cooking. When slow-cooked, they turn tender and juicy. And the bones themselves release gelatin and nutrients that are great for gut health and joint support. It’s comfort food that also does your body good.

Soup, stew, and slow-cooked magic

The most common use? Soup and stew bases. If you’ve ever had a pot of beans or split peas that just tasted richer, like something your neighbor’s grandma made, chances are neck bones had a role in that. Simmer them low and slow in a pot of broth, beans, or greens and let the flavors do their thing. They add a depth you just can’t fake.

Pro tip: Once they’re fall-apart tender, pull the meat off the bone and stir it back into your soup or stew. Discard the bones, or save them for a second boil if you’re going hardcore old-school.

A secret weapon for broth and stock

Pork neck bones are perfect for making homemade stock. Toss them in a stockpot with onion, garlic, a couple carrots, maybe a bay leaf or two—whatever’s hanging around—and simmer for several hours. Strain it and you’ve got a nutrient-rich broth packed with collagen and flavor. Sip it straight or use it as the base for rice, gravy, or sauces. It beats anything boxed, hands down.

Throw them in the oven

Neck bones aren’t just for soups—they’re amazing roasted, too. Season them with your favorite rub, toss them in a baking dish with onions and peppers, and bake until they’re browned and fork-tender. It’s a budget-friendly, stick-to-your-ribs kind of meal. Add a side of mashed taters or baked sweet potatoes, and you’ve got yourself a plate that’ll make folks ask for seconds.

Did someone say baking?

Okay, they’re not going in your biscuits, but hear us out—pork neck bones are great for seasoning baked dishes, especially casseroles and savory breads. Think cornbread dressing or baked beans. Cook the neck bones separately and mix the tender meat into your bake for extra flavor and richness. It’s like sneaking bacon into your dish without the sizzle.

Health perks, too

Besides being tasty and budget-friendly, pork neck bones pack a punch when it comes to nutrients. That bone broth we talked about? It’s loaded with minerals like calcium and magnesium, plus collagen that’s good for your joints, skin, and digestion. And because you’re working with a natural cut of meat, you skip all the preservatives and additives found in processed stuff.

Cook once, eat twice

One of our favorite things about neck bones is how far they go. You can make a big pot of soup, pull the meat, freeze the broth, and use it later. Or double a batch and freeze portions for quick meals during busy weeks. Around here, we like to say, “Cook once, eat twice.” Neck bones make that easy.

Come See Us
We’ve got pork neck bones right here in the Sawyer Creek Farm Store—locally raised and full of old-fashioned flavor. Stop by and grab a few packs next time you’re stocking up, or shoot us a message if you’ve got questions. We’re always happy to help you find what you need.

As always, thanks for supporting your local farm. We’re proud to serve our community and be part of your path to a healthier lifestyle.