Our dry cured gammon hocks are always taken from the leg of our pastured pigs. These are the thicker hocks on the pig and carry the most wonderful richly flavoured meat.

They are always one of the leanest cuts of pork and require to be slowly braised till tender. Dry curing our hocks ensures they have the most remarkable concentration of flavour and these hocks are brilliant at adding flavour to dishes. 

Once pulled ham hock can be added to salads, chicken and ham pies and soups to add a great depth of flavour.

We do not use nitrates in our gammon but do use a very small amount of nitrites, these break down very quickly during the curing process and so are unlikely to be in the finished product when you eat it.