Native Breed 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
£3.50
Why we love this
NATIVE BREED
TRADITIONALLY CURED
Delivery
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Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95 -
Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
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All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
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Delivered in compostable and fully recyclable packaging
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 Native Breed 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
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