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We use the traditional method to dry cure our ham hock for 11 days to give a fuller flavour.
Notes from the kitchen
Such a versatile and under used cut. Best cooked long and slow for a couple of hours, braised in the oven until it's falling off the bone. Our top tip is never throw the cooking liquor away, as it makes for amazing stock for soups. We use ham hock to liven up a risotto, salad, or a sarnie.
Pack size : 1 hock, 700g (approx)
Allergen advice : Contains sulphates