Smoked Hock (uncooked)
From the lower part of the leg, a very economical and sweet cut, perfect for terrines. Simmer for at least two hours, then flake the meat from the bone. Never throw away the simmering stock, it is an excellent base for soups. These hocks are brined and smoked.
£7.45
Add to soups or stews then flake off the meat.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 5 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
