Pork osso buco comes from the bottom of the leg bone – not ham, not ankle, not foot. This is also where we cut ham hock from. We take the hock and cut it into thinner sections: pork osso buco. This is just as delicious but can be easier to cook and portion than an entire hock. We sell our fresh osso buco with the skin on.
Best cooking method:
Use like you would use a ham hock — in soup, a pot of beans, tomato sauce, or greens. You can also make the dish this cut shares a name with. Here’s a recipe for making osso buco from our blog.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.