豬頸骨 (唐排) (2磅裝)

Pork neckbones were taken between the neck and the breast of the animal, with a small amount of meat attached on them.  There are not much fat and connective tissues attached to the pork neckbones.

Commonly use for making stock, bone broth or soup. Simmer the pork neckbones in low heat for hours to extract the rich flavour. Roast the bones before simmering if desired a darker stock.

The pork neckbones we sell were chopped, thus extract the flavour easier and more manageable at home.