Smoked Hock

Gammon – Smoked, Cured Hock (x1)

£10.45
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This smoked cured hock, also known as pig's knuckle, is sourced from the lower back leg of the pig. Traditionally enjoyed whole in Eastern Europe, it's commonly used in the UK as a base for soups, sauces, and stews, providing rich, smoky flavour to any dish. The hock is expertly smoked to infuse it with a depth of flavour that enhances slow-cooked recipes. Whether simmered in broths or added to hearty dishes, this versatile ingredient offers both taste and texture that elevate your cooking.

- 100% premium pork from the back leg
- Perfect for slow-cooked dishes like soups and stews
- Rich, smoky flavour
- Ideal base for sauces and hearty meal

Spices (Black Pepper, Fennel), Herbs (Basil, Marjoram, Rosemary, Thyme), Sea Salt, Sugar, Dehydrated Garlic, Dehydrated Onion

It is important to cook smoked cured hock very slowly. Gently simmer in a large, metal stock pot. Flavour the water with whole peppercorns, a couple of bay leaves and a large bouquet garni. As you cook the hock, the collagen will melt and the fat will flavour the liquid, imparting silky texture and rich, smoky flavour. This stock will create fabulous soup, into which you can separate generous pieces of the smoked hock. Add fresh peas to the soup and serve with crusty wholemeal bread and farmhouse cheddar.
Place it in a pan with oil on medium heat and brown the ham hock on each side. Place it in a roasting pan, and add in liquid, such as beef or chicken broth, for flavour and moisture. Bake the ham hock in the oven for one hour and 40 minutes at 400 degrees Fahrenheit.

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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