Organic Rare-breed Smoked Hock

CODE: SMHOCK

Our smoked and cured pork hocks from our rare-breed pigs (mostly Tamworth and some Berkshire), are dry-cured by hand piece-by-piece in our on-farm butchery for 14 days, before being naturally smoked over oak.

This produces a delicious mildly cured and smoked joint.

Best boiled or baked in butter !

Use the stock for soup or boiling with pasta ...

Single generous serving

Weight 400g

Quantity: