Organic Nitrate-Free Gammon Hock

Gammon hock is the meaty middle section of the pig's leg. Comprising a collection of muscles plus connective tissues and the thigh bone, this is a hearty cut with a rich, complex flavour. Because the leg muscles have worked hard, the texture of the hock is open and robust. With slow cooking the meat will fall into moist strands, of the sort you'd see in pulled pork. A thrifty-cut, hock would traditionally have been boiled. . 

Our ham hocks come whole, on the bone, they are cured without nasty nitrates, and we use just natural ingredients to bring out the best flavour. The quality of our meat is reflective of our high welfare and sustainability standards; our organic pigs are fed a healthy diet of grass, hay, and concentrated food and are slow-grown to maturity, running, basking, and wallowing all year round. Living outdoors is obviously vital for the well-being of these intelligent creatures, but it’s also vital for the production of top-quality pork.

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork, *Sea salt, organic demerara sugar. *Denotes Non-Organic, produced to organic standards.  
Please note this is produced in a factory that handles Gluten

Nutritional values per 100g:

Calories: 180 kcal / 750 kJ
Fat: 10g
(of which Saturates 3.5g)
Carbohydrates: 0.5g
(of which Sugars 0.5g)
Fibre 0g
Protein: 22g
Salt: 2.9g

How To Store

Our Nitrate-free Gammon hock is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6 day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Ingredients:

• 1 nitrate-free gammon hock 
• 1 onion, quartered
• 2-3 carrots, chopped
• 2-3 celery sticks, chopped
• 4-6 cloves of garlic, smashed
• 1-2 bay leaves
• 1 tsp black peppercorns
• 1 tbsp mustard (Dijon or wholegrain, optional)
• 1 tbsp honey or brown sugar (optional)
• Water or stock (enough to cover the hock)

Method:

1. Prepare the Hock: Rinse the gammon hock under cold water to remove any excess salt. Place it in a large pot or slow cooker.

2. Add Vegetables and Aromatics: Add the quartered onion, chopped carrots, chopped celery, smashed garlic cloves, bay leaves, and black peppercorns around the hock.

3. Add Liquid: Pour enough water or stock over the gammon hock to completely cover it. If using, stir in the mustard and honey or brown sugar for added flavour.

4. Cook the Gammon:

   • Stovetop: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours for a 1.2 kg hock or until the meat is tender and pulls away easily from the bone.
   • Slow Cooker: Cook on low for about 6-8 hours.

5. Check for Tenderness: The gammon should be fork-tender when done. You can also use a meat thermometer to ensure the internal temperature reaches at least 70°C.

6. Rest the Hock: Once cooked, carefully remove the gammon hock from the pot and let it rest for about 15-20 minutes.

7. Serve: Slice the meat away from the bone and serve with your choice of sides, such as mashed potatoes, steamed vegetables, or in a sandwich. You can also use the cooking liquid to make gravy or sauce.

8. Enjoy: This Slow-Cooked Nitrate-Free Gammon Hock is incredibly tender and packed with flavour, making it a fantastic choice for a comforting family meal! Enjoy!