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Saddleback Oak Smoked Gammon Hock
Ham hocks make a wonderful kitchen ingredient. They are mostly made up of skin, bone and connective tissue, which can often be overlooked as a delicious ingredient - how wrong! Our hocks are rich in flavour and nutrients and can be used for all manner of meals. We like to think of them as a 'rich man's trotter'.
Our Saddleback gammon hocks are traditionally brine-cured and air dried to create a wonderful flavour and sublime texture.
For our oak smoked Saddleback gammon hocks, we prefer a fragrant smoke over oak chips that it enhances the flavour of the meat.
Choose from two hocks; the fore from the front leg of the pig, or the larger and meatier hind, taken from the back leg.
The hock is mostly made up of skin and bone and lots of connective tissue. They require a long slow cook in order to soften and render the meat and gelatine.
Place the hocks in a good sized casserole pan and cover with water. You can pop a lid on and cook in a low oven set to around 120C for 8 hours.
Aternatively place the hocks and water on the hob, bring to the boil, then turn the heat down so the pan is gently blipping. Cook for around 4 hours until the hocks are tender.
Try our recipe for:
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
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