During the traditional carnival season in Estonia, it is customary to prepare dishes such as pea or bean soup from pig hock. This article emphasizes that pig hock can also be successfully used to create various roasted dishes, highlighting its culinary versatility. The piece encourages readers to rediscover this underappreciated cut of meat during the festivities.

As the carnival season marks the beginning of Lent—a period when traditionally, people would consume the last of their Christmas pork—a great emphasis is placed on using up the remaining pork stocks. The article reflects on the importance of these traditions in Estonian culture, particularly on the significance of using pork hock, which often gets overlooked in modern cooking.

The exploration of pig hock in festive meals not only represents a culinary tradition but also serves as a reminder of Estonia’s rich cultural heritage. As Estonians prepare for this period, the article serves to inspire creative cooking methods, urging the community to embrace traditional ingredients in new and exciting ways for their holiday celebrations.