FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A dry-cured pork hock from the lower part of the leg, near the foot. Richly flavoured and particularly suited to slow cooking, braising or roasting, then serving whole or shredding into soups, stews and pies. For a smoked version, choose our Old Fashioned Smoked Gammon Hock.
£8.95
A gammon hock is the lower section of the pig’s leg after curing. “Pork hock” and “pork knuckle” describe the same general lower-leg area, but this Grid Iron product is specifically dry-cured rather than sold as a fresh, uncured pork hock.
This hock is dry-cured. Grid Iron also sells a separate Old Fashioned Smoked Gammon Hock, which is dry-cured and then cold-smoked over apple wood.
Because it is cured, soaking before cooking can help reduce saltiness. Slow cooking, braising or roasting gives the connective tissue time to soften and the meat to become tender enough to serve whole or shred. Long, gentle cooking also produces a rich cooking liquor that works well as the base for soups, beans and stews.
For detailed timings and methods, see our How to Cook Gammon Hocks (Pork Knuckle) guide.
Ingredients & curing agents:
Free-range Yorkshire pork (96%), sea salt, sugar, preservatives: sodium nitrite (E250), potassium nitrate (E251); antioxidant: sodium ascorbate (E301).
Robert Thomas (verified owner) –
Fantastic quality, plenty of meat full of flavour. Top quality product as always from Grid Iron!
Mike Wilson (verified owner) –
I expect to enjoy this. Not cooked yet.
Dawn Wilson Wilson (verified owner) –
Ann Davies (verified owner) –
Superbly old fashioned flavour.
Rosemary Jane Neal Neal (verified owner) –
Paul Anderson (verified owner) –
Giuseppe Cacchio (verified owner) –
We have only had the bacon so far and loved it, but me I like a little more fat, we have had bacon sandwiches twice and the fat that does run out is lovely to soak the bread in and then eat the sandwich.The hock looks lovely and we are having it this Saturday.
Lorna Graham (verified owner) –
Joanne (verified owner) –
There was loads of meat on this joint and we used it in 5 different ways from pasta dishes to terrines, delicious
Frederick Waite (verified owner) –
Amanda Robbins (verified owner) –
Such great flavour
Elaine Anderson (verified owner) –
Ian Bannatyne (verified owner) –
If prepared properly huge amount of meat great value for money
Andrew Vickers (verified owner) –
Philip Blowfield (verified owner) –