Saddleback Oak Smoked Gammon Hock
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 light fragrant smoke over oak chips, not too strong so that it enhances rather than disguises the stunning flavour of our Saddleback gammon.
Try our recipe for Ham Hock and Summer Pea Soup
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.
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