Thanks.
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Could be a “centrally” regional thing? Im due North of Max...in Northern Wisconsin. Here hocks are common too. Here we use the pressure cooker for the fresh ones then roast them in sauerkraut with apples and serve with potato dumplings. On occasion that large full length ones are available Ive been known to rotisserie them and have them with sweet and sour red cabbage and mashed potatos.