Cider, honey & juniper cured gammon hock

Gammon hock cured in a cider, honey, bay and juniper brine.

Slow cook the hock before shredding the meat to add to a ham hock terrine, pea and ham soup or even just a simple salad. 

We cure all our own gammons from locally farmed free-range pork.

Gammon hocks are sold individually and each one weighs roughly 800g-1kg. 

 

£6 each

 

ingredients: min 90% pork, salt, cider, honey, juniper, bay leaves, pickling spices, preservative e250, allergens: SO2 (in cider)

£6.00