Gammon Hock (Pork Knuckle)

Description

Perfect for Slow Cooking

Gammon hocks are ideal for slow cooking, which allows the connective tissue and fat to break down, resulting in tender, melt-in-the-mouth meat. A popular way to enjoy them is by simmering in a pot with vegetables, herbs, and perhaps a touch of cider or ale for added depth. The hocks can then be shredded and used in soups, stews, or even as a hearty filling for pies.

Versatile and Nutritious

These hocks are not only delicious but also packed with nutrients. They are a good source of protein and contain essential minerals like iron and zinc. The slow cooking process helps to extract the collagen from the bones, which can be beneficial for joint health and adds a rich, gelatinous quality to the broth.

A Traditional Taste of Yorkshire

At Grid Iron Meat, our dry cured gammon hocks are made from pork reared on North Yorkshire farms. This ensures that you’re getting the best quality meat, with a distinctive taste that reflects the traditional farming practices of the region. Whether you’re preparing a comforting winter stew or looking to add depth to your broths and soups, these gammon hocks are a versatile choice that brings a touch of the countryside to your kitchen.

Cooking Tips

To get the best out of your dry cured gammon hocks, soak them in water overnight before cooking to remove some of the excess salt. Then, simmer them gently for several hours with your choice of vegetables and herbs. Once cooked, you can shred the meat or serve it as a hearty cut alongside mashed potatoes and greens.

Dry cured gammon hocks are a true comfort food, offering a rich, traditional taste that’s perfect for slow, cosy meals.