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Pork Soup Bones & Pork Feet for Broth
Pork soup bones make the broth that beef and chicken can’t — the rich, faintly sweet stock behind ramen tonkotsu, Southern greens, bean pots, and half the soup traditions of the world. Ours come from pigs raised outdoors in Maryland wood lots on a Non-GMO, soy-free diet, no antibiotics, no added hormones. Soup bones for the flavor, pork feet for the gelatin — the two-cut foundation of serious pork stock.
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The Third Broth
Most home cooks run beef and chicken stock and stop there. Pork stock is the missing third — milkier, rounder, and sweeter than either, and the non-negotiable base for tonkotsu ramen, congee, pozole, and the pot liquor that makes collard greens a main course. Pork soup bones bring meat and marrow to the pot; pork feet bring the collagen payload that sets the broth. Together they’re the wood-lot version of what ramen shops simmer for 12 hours — and pigs that rooted through Maryland woods their whole lives put more into the pot than confinement pigs ever could.
Pork feet also stand alone in traditional cooking — braised, pickled, or split into bean pots — anywhere a dish wants body and old-fashioned richness. Raw feeders portion them as a natural chew as well (raw only; check with your vet).
Making Pork Stock
Roast the bones first at 400°F for 30 minutes — pork stock rewards the roast more than chicken does — then simmer with feet, aromatics, and a splash of vinegar for 6 to 12 hours. For the ramen-style milky broth, keep it at a hard boil instead of a simmer; the agitation emulsifies the fat and collagen into that signature cloudy body. Strain, chill, lift the fat cap (save it — that’s lard), and you’re holding restaurant stock.
Why Pastured Fat Is Worth Rendering
Fat concentrates the animal’s diet more than any muscle does. A pig that rooted through wooded paddocks on a Non-GMO, soy-free ration builds fat worth eating on its own terms — which is the entire premise of lard as an ingredient. Rendering your own also means one-ingredient fat with full traceability: you know the farm, the feed, and the pig.
Frequently Asked Questions
What are pork soup bones good for?
Pork stock and broth — the base of ramen, pozole, congee, bean soups, and greens. They carry meat and marrow, so the pot feeds you while it simmers.
What's the difference between simmered and boiled pork broth?
A gentle simmer gives a clear stock; a rolling boil emulsifies fat and collagen into the milky tonkotsu-style broth. Same bones, two different traditions.
Why add pork feet to the pot?
Collagen — feet are what make the broth set and give it body. Two feet per gallon alongside soup bones is the classic ratio.
Can dogs have pork feet?
Raw feeders use them as a natural chew — raw only, never cooked. Check with your vet for your particular dog.
How are your pigs raised?
Outdoors in wood-lot paddocks, moved to fresh ground weekly, on a Non-GMO, soy-free ration from a local Pennsylvania mill — no antibiotics, no added hormones. Processed at USDA-inspected facilities.
Related
Shop all pasture-raised pork
Pastured pork lard, leaf fat and organs — the fat cap’s full-strength cousins
Chicken backs and necks and grass-fed beef bones — the other two-thirds of the stock rotation
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