Meat, Pork Cut, Bone | Keto Low Carb

Pork Neck Bone

Sus scrofa domesticus Allergen-Free
Pork Neck Bone

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Southern American, Asian, Caribbean
  • Seasonality Year-Round
  • Source Pork

The Forktionary Angle

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Definition

Meaty bones from the hog's neck, prized for imparting rich flavor and gelatin to stocks, soups, and slow-cooked dishes.

Sensory Profile

TasteRich, Savory, Umami, Porky
TextureTough (raw), Tender (slow-cooked), Gelatinous (broth)
AromaMeaty, Deep Pork
AcidityLow

Technical Metrics

Nutrition Facts

Per 150g
Calories250 kcal
Total Fat20g
Saturated Fat7g
Trans Fat0.2g
Cholesterol70mg
Protein15g
Total Carbohydrate0g
Dietary Fiber0g
Total Sugars0g
Calcium20mg
Iron1mg
Potassium250mg

Chef’s Secret

For the clearest and richest pork stock, blanch neck bones first by boiling for 10 minutes, draining, and rinsing before starting your long simmer.

Substitutions

Best Match

Pork Hocks (Ham Hocks)

1:1

Excellent for stocks and stews, provides similar rich flavor and gelatin, often smoked.

Pork Ribs (Country Style)

1:1

More meat, but still good for slow cooking to extract flavor and tenderness, though less gelatin.

Beef Shank

1:1

Similar in gelatin and meaty richness, but with a distinct beef flavor profile, good for slow cooking.

Smoked Turkey Necks

1:1

A poultry alternative, good for smoky flavor and broth in Southern cooking, but different texture.

Buying Guide

Look for bones with a good amount of meat still attached. Can be found fresh or frozen.

Flavor Pairings

Collard greens black-eyed peas rice cabbage hearty vegetables beans.