Pork hock fresh, also known as pig’s knuckle, comes from the lower back leg of the pig, above the trotter. They are often eaten whole in Eastern Europe, though we normally prefer to use them as a base for soups, sauces and stews.
It is important to cook ham hock fresh very slowly. Gently simmer it in a large, metal stock pot. Flavour the water with whole peppercorns, a couple of bay leaves and a large bouquet garni. As you cook the hock, the collagen will melt and the fat will flavour the liquid, imparting silky texture and rich, porky flavour. This stock will create fabulous soup, into which you can separate generous pieces of the cooked hock. Add fresh peas to the soup and serve with crusty wholemeal bread and farmhouse cheddar.
Our free range pork comes from the best, local suppliers. We have always been very selective. We source local meat from farms in Wiltshire and Somerset, and make sure that we get the very best and most sustainable breeds for the season. At every stage, we promote traditional, sustainable farming practices that make for happy pigs and delighted customers. Free range practices make for happier, healthier pigs and result in a far more delicious product. Add this pork hock fresh to your basket and we’re sure you will agree.
The best meat deserves the best preparation. That’s why we work with master butchers who have prepared this pork hock fresh to the very highest standard. We go to this effort to maintain the quality you have come to expect from The Black Farmer.
The Black Farmer pork hock fresh is suitable for home freezing. If you choose to freeze your meat, make sure you defrost it thoroughly before cooking. The easiest way is to refrigerate overnight.
This pack contains 1 piece.
Cooking instructions:
- Pre-heat your oven to 220C.
- Score the skin of the pork hock with a sharp knife. Rub liberal amounts of sea salt into the sliced hock and season with a bit of black pepper. Place in a roasting dish upright with a half a cup of water.
- Place in the oven and cook for 20 to 30 minutes until the skin begins to bubble and crackle. Turn the heat down to about 140C, cover with foil and cook for a couple of hours.
- The hock is ready when the meat pulls away from the bone with little or no resistance. If the crackling hasn’t crisped up enough, blast the hock at high heat under the grill for 5-10 minutes, or until crisp, golden and puffed.
- Set aside to cool slightly. Take a knife and cut/pull the crackled skin from the hocks, exposing the pork. Serve.
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
