[QUOTE=Worth1;750824]Giraffe neck bones anybody???
How about snake neck bones?

Oh pork neck bones.
I'm sure they will go up in price like ox tails, shanks and beef tongue has.

Commonly used in a slow simmer till nothing is left on the bone.
Or some folks just slow cook them and pick whatever little meat there is left on them.
My land lady and friends had neck bones at least once a week.
There always seemed to be a kettle of pork neck bones cooking somewhere in my old neighborhood.
Smoked or not smoked.
The smoked ones go well with beans for flavoring.
Cook bones first then add the beans to cook.[/QUOTE]

How does one tell a snake's neck bones from its back bones???
And yes, the price of anything pork is bound to go up after China's bout with African swine fever. Opens up the export market big time for hog farmers in north America.

I went shopping for something to throw on the smoker this morning and checked the price of neck bones here, $2.47lb and wouldn't complain about it.

On the flip side, I bought a rack of beef back ribs also for $2.47lb. They're in a smoke bath now and will be delicious when I'm done!!

[QUOTE=MissS;750874]Wow we have lots of great ideas. I knew that this was the place to come to learn what I should do with these little gems. I wish I lived in Texas and had Worth's prices. This pack was $2.50 per pound and the only pack in the store. In fact the only pack that I have seen anywhere.
I roasted these meaty ones in a high heat oven for 60 minutes. They were beautifully browned. They are now simmering with some onion and garlic. They smell so good that I could eat them now. I will simmer them again tomorrow and add some tomato paste or sauce, perhaps some beef or veggie broth. This does sound good over pasta. I might throw some on some eggplant too.
Thanks all for your wealth of knowledge and advice.[/QUOTE]


That sounds good, I'm glad you settled on a plan!

In a side note where many people toss the deer necks ribs and back bones my oldest beloved brother and I would scavenge them.
The deer neck would be cut up and boiled in a big kettle the ribs and back bone segments would be salted peppered and smoked till dry like jerky.
That was our late night at the movies chew snacks.:lol:
The garage refrigerator was the beer and smoked jerky meat department.

[QUOTE=GoDawgs;750925]One caveat on pork neck bones. I have found that when they're simmered until they fall apart, I can't just quickly separate out the meat. Sometimes there are tiny pieces of bone hiding in it so I've had to be pretty careful checking as I almost cracked a tooth on a little piece one day. Has anyone else encountered this?[/QUOTE]


No, not yet anyways. Tend to feel carefully when I am separating the meat and bones, but there is always a chance.