Gammon, Smoked, Cured Hock - 1kg
£10.40
Gammon, Smoked, Cured Hock - 1kg
£10.40
Serves 4-5 people.
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Free delivery on orders over £50
Chilled food arrives in cool packs
Collect in- store - no delivery charge! Order by 12pm Thurs for Sat pm collection
spices (black pepper, fennel), herbs (basil, marjoram, rosemary, thyme), sea salt, sugar, dehydrated garlic, dehydrated onion
Allergens are highlighted in bold.
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
Frequently Asked Questions
Slow-braising is the most effective method: place the hock in cold water or stock, add onion, bay leaf and peppercorns and simmer gently for 2-3 hours (for a 1 kg hock) until the meat is tender and comes off the bone. For a crisp finish, score the fat and finish in a hot oven with a honey-mustard glaze for the last 20-30 minutes. Pressure-cooking (60-75 minutes) is a quicker alternative.
Store chilled at below 3 °C and cook within the use-by date shown on the packaging. If you freeze it on the day of purchase, it can be kept up to 6-9 months. Once opened, cook and consume on the same day and defrost thoroughly in the refrigerator if previously frozen.
Smoked gammon or hock is a great source of high-quality protein (approx. 27.9 g per 100 g) and naturally contains minimal carbohydrate (0 g), making it suitable for low-carb diets. It also provides energy (about 328 kcal per 100 g) and essential minerals like zinc and selenium. Bear in mind it’s a cured meat with salt content, so serve in moderation as part of a balanced diet.