There's not much you can do with smoked hog necks... 'cept make some zuppa with whatever vegetables you have after a week.
Threw the following into a pot and boiled for about an hour (bring to boil first, then simmer on low heat). Not sure what the proportions were but I have enough soup to last me a few days here. If you're in some kinda hoppin rush to git 'er done, you need 1/2 hr at the very least.
1 large chunk of smoked hog neck, fat trimmed (Camellia's is the local brand in Wegman's, in the scrap section near the turkey, fer a buck sixty)
~ 1.5 c baby carrots
1/2 stalk fennel
1/4 c barley
1/2 c orange lentils (Goya, rinsed)
~ 1 c frozen cilantro (this is what I do with herb bundles before they go bad - straight to the freezer, for a soup another day)
1/4 of a red onion
3 tbsp red wine
salt, peppah
Wish I'd had some celery. Celery makes soup taste better.
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