Ham

Dry Cured Ham Hocks

Our dry cured gammon hocks are always taken from the leg of our pastured pigs. These are the thicker hocks on the pig and carry the most wonderful richly flavoured meat.

They are always one of the leanest cuts of pork and require to be slowly braised till tender. Dry curing our hocks ensures they have the most remarkable concentration of flavour and these hocks are brilliant at adding flavour to dishes.

Once pulled ham hock can be added to salads, chicken and ham pies and soups to add a great depth of flavour.

We do not use nitrates in our gammon but do use a very small amount of nitrites, these break down very quickly during the curing process and so are unlikely to be in the finished product when you eat it.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Cook pork until it is steaming hot all the way through and the juices run clear.

Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.