Pork Stock

Because a pasture raised pig uses its muscles in the fields at Townsend the extra bones and trimmings make a fantastic stock. The chefs use it to flavour soups such as Beet Borscht or Summer Borscht and other delectable favoured soups and sauces.
6-8 lbs. odd meaty pork bones (hocks, riblettes, neck, trotters, etc.)
2 large onions, wedged
2 garlic cloves
4 carrots, peeled and roughly chopped
4 celery stalks & leaves, roughly chopped
½ bunch parsley, chopped
2 bay leaves
3 sprigs fresh thyme
Salt & pepper
In a large stockpot add bones, vegetables and herbs, pour in enough cold water to cover. Season with salt & pepper.

Bring to a rapid boil; reduce heat to a gentle simmer. Simmer for 3 hrs continually removing any foam or fat that arises to the surface. Strain through a Chinois (conical strainer) and let stock cool. When cool remove all fat that is on surface. Pour stock into freezer containers & freeze.