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 £3.50

  • 1kg (hind)
    -
    £6.95
    Serves 1-2
  • 500g (fore)
    -
    £3.50

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    NATIVE BREED
    TRADITIONALLY CURED
  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £70 is £2.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £70 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

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.

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

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.

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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Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
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All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
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