Also known as a ham shank, our Ham Hocks are dry-cured as we feel this produces the most superior flavour.
Coming from the shin of the pig, long slow-cooking is required to maximise on flavour. Simmered with stock vegetables, herbs and a trotter for richness, then generously flaked and set in its own liquor with plenty of chopped parsley for a french classic, Jambon Persillé. The possibilities are many.
We produce our cured products using the same quality pork we use for our whole muscle cuts – free range Middle White and Tamworth, traditional heritage breeds with exceptional depth of flavour.