A hock is not fatty but can be made tender from all the collagen that breaks down during cooking. Best of all, the whole thing is covered in skin, and as it has been said, the more skin, the better.
Hocks are a tough piece of meat that is mostly connective tissue, ligaments and muscle fibers. When cooked low and slow it becomes tender meat. Hocks make a very flavorful broth that's good for making stews and soups
*These hocks have not been cured or smoked.