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Standing Stone Heritage Pork Neck Bones
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Pork Neck Bones (Avg Weight 2.5 - 3.0 lbs / Pack)
The "Liquid Gold" Maker — The Secret to Rich, Silky Broths. This is the humblest cut with the highest reward. Sourced from our partners at North Georgia Meat Company (NGM), these neck bones are the foundation of true Southern cooking and high-end stock making. Unlike the clean-scraped bones you might see elsewhere, our Heritage neck bones are left meaty, with plenty of dark, flavorful pork clinging to the vertebrae. However, the real prize here is the collagen and marrow hidden within the complex bone structure. When simmered slowly, they release a natural gelatin that gives soups, stews, and sauces a lip-smacking richness and body that store-bought stock can never replicate.
Why It’s a Staple: It is the soul of the pot. You cannot make authentic Southern collard greens, pinto beans, or Sunday Gravy (Italian meat sauce) without the depth of flavor these bones provide. They are also the secret weapon for Ramen enthusiasts looking to create a creamy, opaque Tonkotsu broth at home.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Pork Neck Bones (Fresh/frozen)
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 2.5 - 3.0 lb Pack
💡 The Chef’s Method: Extract every drop of flavor.
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The Blanch: If making a clear soup (like a consommé or light broth), boil the bones hard for 10 minutes, then dump the water and rinse the bones. This removes impurities and keeps the stock clear.
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The Roast: If making a brown sauce, gravy, or heavy stew, roast the bones at 400°F for 45 minutes first. You want them dark brown. This adds a roasted, savory depth to the final dish.
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The Simmer: Cover with cold water (and aromatics like onion/carrot/celery) and simmer gently. Do not boil vigorously if you want a clear stock.
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The Time: Patience is key. Simmer for at least 4-6 hours. If you want the broth to turn into jelly when chilled (the sign of a perfect stock), go for 12 hours.
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The Meat: After 2-3 hours, the meat will fall off the bone. Pick this meat off and add it back to your sauce or beans—it is incredibly tender and flavorful.
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Target Texture: Meat falling off the bone; stock that coats the back of a spoon.
Standing Stone Heritage Pork Neck Bones (Avg Weight 2.5 - 3.0 lbs / Pack)
The "Liquid Gold" Maker — The Secret to Rich, Silky Broths. This is the humblest cut with the highest reward. Sourced from our partners at North Georgia Meat Company (NGM), these neck bones are the foundation of true Southern cooking and high-end stock making. Unlike the clean-scraped bones you might see elsewhere, our Heritage neck bones are left meaty, with plenty of dark, flavorful pork clinging to the vertebrae. However, the real prize here is the collagen and marrow hidden within the complex bone structure. When simmered slowly, they release a natural gelatin that gives soups, stews, and sauces a lip-smacking richness and body that store-bought stock can never replicate.
Why It’s a Staple: It is the soul of the pot. You cannot make authentic Southern collard greens, pinto beans, or Sunday Gravy (Italian meat sauce) without the depth of flavor these bones provide. They are also the secret weapon for Ramen enthusiasts looking to create a creamy, opaque Tonkotsu broth at home.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Pork Neck Bones (Fresh/frozen)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 2.5 - 3.0 lb Pack
💡 The Chef’s Method: Extract every drop of flavor.
-
The Blanch: If making a clear soup (like a consommé or light broth), boil the bones hard for 10 minutes, then dump the water and rinse the bones. This removes impurities and keeps the stock clear.
-
The Roast: If making a brown sauce, gravy, or heavy stew, roast the bones at 400°F for 45 minutes first. You want them dark brown. This adds a roasted, savory depth to the final dish.
-
The Simmer: Cover with cold water (and aromatics like onion/carrot/celery) and simmer gently. Do not boil vigorously if you want a clear stock.
-
The Time: Patience is key. Simmer for at least 4-6 hours. If you want the broth to turn into jelly when chilled (the sign of a perfect stock), go for 12 hours.
-
The Meat: After 2-3 hours, the meat will fall off the bone. Pick this meat off and add it back to your sauce or beans—it is incredibly tender and flavorful.
-
Target Texture: Meat falling off the bone; stock that coats the back of a spoon.