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.