Pork hock is taken from the lower, meaty part of the leg - super lean, gelatinous and full of flavour!
Best cooked low and slow for an easy, warming stew (or epic sandwich fillings!) to keep the whole family happy. Our farmers' outdoor-reared, native breed pigs develop an intense flavour as they mature at their natural pace.
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Minimum weight: 500g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Make sure you 'blanch' your hock by popping in a saucepan with cold water. Slowly bring to the boil and simmer for 1 min, drain and run under cold water. Pop the blanched hock back in the pan along with bay leaves, quartered carrots, onion and celery sticks. Cover with water, bring to the boil and simmer for 3 hours. Tender.
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A cheap cut and one we really rate. The rich, flavoursome meat will fall off the bone with long and slow cooking. If you're after a quick fix, go for a pork loin steak which can be ready in minutes