Fresh British Pork Hock from The Black Farmer – traditional cut for roasting, braising, or stews.

Pork Hock, Fresh (x1)

£12.90
Fresh British Pork Hock from The Black Farmer – traditional cut for roasting, braising, or stews.
Pork Hock, Fresh (x1)
Fresh British Pork Hock from The Black Farmer – traditional cut for roasting, braising, or stews.
Pork Hock, Fresh (x1)

Pork Hock, Fresh (x1)

£12.90
Serving size Serves 4-6 people.
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Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.

Fresh British pork hock, also known as pork knuckle, prepared ready to cook.

A full-flavoured, traditional cut for stews, broths and classic slow roasts. Slow cooking breaks it down into tender meat and a rich, gelatin-laden stock that gives real body to your cooking.

Why choose fresh pork hock:

  • Gelatin-rich, full-flavoured cut that breaks down into tender meat and rich stock when slow-cooked
  • Ideal for braises, soups, stews and traditional pork knuckle dishes
  • Deeper and more satisfying than lean cuts like loin or fillet
  • A classic butcher's cut, suited to nose-to-tail cooking and hearty, traditional recipes

Pair it with:

  • Creamy mash or buttered potatoes
  • Sauerkraut or slow-cooked cabbage
  • Root vegetables like carrot, parsnip and swede
  • Gravy made from the cooking liquor
  • Crusty bread to soak up every bit

You can order fresh pork hock online for chilled UK delivery, or find it at our farmshops in White City and Brixton. Prefer it cured? Try our gammon hocks, or browse the full British pork range.

spices (black pepper, fennel), herbs (basil, marjoram, rosemary, thyme), sea salt, sugar, dehydrated garlic, dehydrated onion
Allergens are highlighted in bold.

Per 100g
Energy: 243 kCal
Fat: 20.3 g
of which saturates: 7.4 g
Carbohydrate: 0 g
of which sugars: 0 g
Fibre: 0 g
Protein: 16 g
Salt: 0.88 g

Here are cooking instructions for fresh pork hock:
1. Start by rinsing the pork hock under cold water to remove any excess debris.
2. Place the pork hock in a large pot and cover it with water. Add any desired seasonings such as bay leaves, peppercorns, or garlic cloves for added flavour.
3. Bring the water to a boil over high heat, then reduce the heat to medium-low and let it simmer. Skim off any foam or impurities that rise to the surface.
4. Cook the pork hock for approximately 2 to 3 hours, or until the meat is tender and easily pulls away from the bone. The cooking time may vary depending on the size of the pork hock.
5. Once cooked, remove the pork hock from the pot and let it rest for a few minutes.
6. At this point, you have various options. You can enjoy the pork hock as is, or you can finish it off by roasting or grilling it for a crispy exterior. Alternatively, you can also use the cooked pork hock in various recipes, such as soups, stews, or braised dishes.
7. Serve the pork hock with your favourite sides such as mashed potatoes, sauerkraut, or steamed vegetables.
Remember, cooking times may vary, so it's important to check the meat's doneness by testing its tenderness. Enjoy your pork hock!

Keep refrigerated below 5°C.
Consume within 24 hours of opening.
Suitable for home freezing – freeze on the day of purchase and use within 6 months.
Defrost thoroughly in the refrigerator before cooking. Do not refreeze once defrosted.

Packed in recyclable vacuum-sealed film to maintain freshness.
Please rinse and recycle the plastic where local facilities allow.

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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Frequently Asked Questions

Wilfred Emmanuel-Jones MBE, founder of The Black Farmer

The man behind the meat

Wilfred Emmanuel-Jones MBE, born in Jamaica, raised in Birmingham, farming on the Devon-Cornwall border since 2000. He founded The Black Farmer to bring bold, characterful British food to the nation's tables, with a flavour all of its own.

Read Wilfred's story →