Pork Stock

In a large stockpot, add ham hocks, pigs feet, bacon, water and salt. Bring to a boil over high heat; reduce heat to low, and let the pork stock simmer for 3 hours, checking occasionally.

After the 3 hours, taste the pork stock. Add more salt, if necessary. If it has the desired porky taste, then remove. If not, continue to let simmer for 1 more hour.

Remove the ham hocks and pigs feet to a bowl. If desired, let the pork products cool, and remove any meat from the pork. Return the meat to the stock, and discard the bones.

Refrigerate or freeze the pork stock for later use.