Pork Neck Bone

Pork neck bone is a cross-cut section of the pig's neck with bone, marrow, and attached meat. Slow cooking releases collagen for a silky, gelatin-rich broth and tender bites, making it ideal for stocks, braises, and noodle soups. Sold raw or pre-smoked, often in small cut pieces with exposed marrow.

Neck bones figure into nose-to-tail traditions across the American South, East Asia, and parts of Europe. They are common in dishes like Korean gamjatang and various Chinese and Filipino soups, and smoking or curing has long been used to season pots and preserve trimmings.