Pork neck bone is the bone removed from a pig's neck, including 3 main parts: the meat sticking to the outside of the bone, the bone, and the bone marrow. There is just a small amount of meat surrounding the bones, but the meat is firm and delicious because the neck is the most active part of the pig. The bone marrow is often stewed to make broth. The neck bone is selected to be processed into many different dishes such as porridge, stew, and soup subject to the preferences of each family.