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  • Saddleback Unsmoked Gammon Hock
  • Saddleback Unsmoked Gammon Hock

Saddleback Unsmoked Gammon Hock

Our Saddleback gammon hocks are traditionally brine-cured and air dried to create a wonderful flavour and sublime texture. Read more

From £3.75
Pick your size
  • 1kg (hind)
    -
    £7.50
    Serves 1-2
  • 500g (fore)
    -
    £3.75
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Why we love this

    NATIVE BREED
    TRADITIONALLY CURED

Delivery

  • Free UK mainland delivery on orders over £100 (Excluding Highlands and Islands postcodes)
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  • All meat is delivered frozen
  • Our packaging is completely recyclable

Product details

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.

Choose from two hocks; the fore from the front leg of the pig, or the larger and meatier hind, taken from the back leg.

Ingredients

Free Range Pork, Salt, Demerara Sugar (Sugar Cane Molasses, Sugar)

Cooking Instructions

To defrost the Gammon Hock remove from the freezer and leave on your kitchen worktop for one day. Alternatively, place the Hock in the fridge and allow it to gently thaw for two days.


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 140C 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.

Reviews

English Muffins with Pease Pudding, Crispy Ham Hocks and Eggs

Based on a traditional Northern pease pudding whereby yellow split peas are simmered and blended into a thick, hearty spread; often made with the poaching liquid from boiled bacon.

View recipe

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Over 30 years ago we founded Pipers Farm with one mission, to produce food we as a family could eat with complete confidence. We wanted to create a company that is ethically and environmentally responsible. When it comes to packaging we think long term, balancing the issues of climate change, pollution, and food waste. Our mission is to: Remove, Reduce, Re-love and Recycle all our packaging.
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