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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
A delicious meal is moments away with Foreman's Smoked Pork Hocks. This gluten-free tray pack, weighing 1.5 lbs, is infused with the natural hickory hardwood flavor, enhancing the tenderness of the meat for a mouth-watering experience.
Perfect for any occasion, these pork hocks come partially cooked, needing only a short time in the oven until the center reaches 165 degrees. Seasoned to perfection, they make an excellent addition to any holiday meal or gathering, bringing the taste of cured meat wherever you go.
US inspected and passed by the Department of Agriculture, Foreman's Smoked Pork Hocks guarantee quality and flavor in every bite.
Ham hocks are used to add richness and smoky flavors to soups, stews, and braises, enhancing the overall taste of the dish.
Smoked hocks should be cooked low and slow until the meat is tender, then shredded and served hot or cold. They can also be used to flavor soups and vegetable dishes.
The best method is to crisp them up and then let them braise in broth in the oven for a few hours, resulting in perfectly cooked ham hocks every time.
It's recommended to soak them in cold water for a few hours to reduce excessive saltiness.
Ham hocks have a rich, smoky, and porky taste similar to bacon, adding a meaty essence to any dish.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.