Our ham hock, also known as ham shank, comes from the shin of the pig and is best suited to long slow cooking. We’ve developed in-house processes to ensure our ham-hocks deliver the most superior flavour; first we dry-cured the ham hocks, then we lightly smoke them over beech wood.

We also sell Dry-Cured Unsmoked Ham Hock. 

Chef Val Warner Inspires
"Generous, juicy and utterly delicious, this smoked ham hock will do many fine things for the cook.

Simply poached then mixed in a salad with dandelion, lentils and parsley leaves, tossed with capers, croutons and a mustardy vinaigrette will make for a sensational lunch. The excellent broth created by the poaching, is perfect for a split pea soup with some of the meat added.

Or you can cook with beans, and onions in a rich stew containing, clove, bay and pepper, tomato, chilli and molasses. A plate of this is restorative for the coming autumn months and preferably eaten by the fire from enamel plates.

Delicious and comforting slowly pot-roasted with butter beans, chorizo and a tomato base, or a great addition to a rustic pot-au-feu.

Pot roasted with a little wine and a mustard sauce is a fine accompaniment for such a splendid thing as this smoked ham hock.

Cooked and pulled, then mixed with herbed and spiced lard, smoked ham hock is a very good cut for ’potting’ and spreading luxuriously over hot toast."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. 

Buy dry-cured smoked ham hock online today.