Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Pork is renowned both near and far. Our traditional curing of Gammon produces a product with a delicious depth of flavour and succulent texture.
A twist on the traditional Gammon Hock for those who like things a little spicy. Slow cooked for hours in the oven or slow cooker, the meat will have collected that on the bone flavour right before it falls right off it.
How to cook Gammon Hock
Cook from room temperature. Can be soaked over night or for a few hours to draw out additional salt. Can be boiled for two hours or slow cooked for 4 hours at 120°C, Gas Mark 1/2. If slow cooked, best cooked in liquid and based regularly. Allow to rest before serving.
Allergens. None but contains Sodium Nitrate & Sodium Nitrite.