Smoked hocks, also called ham hocks, are cut from the bottom part of the swine's leg. They are thick, approximately four inches long, and part of the leg that's encased with collagen, connective tissue, and a bit of meat, all surrounded by a thick layer of fat and skin. While hefty, ham hocks aren't prime cuts of meat and tend to cost less than more popular options such as bacon, chops, and loin.
Smoked hocks are often cured with salt before being smoked, a technique that lends a salty bacon-like flavor. Even without this process, ham hocks lend a rich, porky flavor when cooked for a long time by stewing or braising. Ham hocks are used in cuisines from all over the world, including in the American south where they are commonly cooked with collards or pinto beans.