Pickled Hock


Please note: Weights range form 900g to 1.1kg

Pork Hocks are cut from a full pork shoulder and center cut to give the meatiest and leanest hocks.

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Best cooked low and slow until the meat is falling off the bone, then shredded and eaten hot or cold. Ham hock is also used to infuse soups and vegetable dishes with extra flavour. Again, this cut benefits from slow cooking, and should be simmered in soup, or braised with veggies for as long as possible.


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