Smoked Cured Hock x 1


Smoked cured hock, 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.

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Our smoked cured hock 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 smoked cured hock 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 cured and smoked this smoked cured hock to the very highest standard. We go to this effort to maintain the quality you have come to expect from The Black Farmer.

SHELF LIFE 5 Days from date of delivery
STORAGE ADVICE While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing.
PACKAGING This pack contains 1 piece. Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in in need to go in plastic recycling.

It is important to cook smoked cured hock very slowly. Gently simmer 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, smoky flavour. This stock will create fabulous soup, into which you can separate generous pieces of the smoked hock. Add fresh peas to the soup and serve with crusty wholemeal bread and farmhouse cheddar.
Place it in a pan with oil on medium heat and brown the ham hock on each side. Place it in a roasting pan, and add in liquid, such as beef or chicken broth, for flavor and moisture. Bake the ham hock in the oven for one hour and 40 minutes at 400 degrees Fahrenheit.


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