Gammon, Unsmoked, Cured Hock - 1kg
Gammon – Unsmoked, Cured Hock (1kg) | Hearty British Pork for Slow Cooking
Savour the rich, traditional taste of British unsmoked cured gammon hock from The Black Farmer. Expertly cured for depth of flavour and tenderness, this cut transforms into melt-in-the-mouth perfection when simmered or braised.
Ideal for soups, stews, or Sunday roasts, our gammon hock is packed with natural protein and traditional farmhouse character. Perfect for slow cooking with vegetables or shredding into hearty winter dishes.
- British-reared pork, ethically sourced
- Naturally high in protein, gluten-free
- Unsmoked for a clean, authentic flavour
- Perfect for boiling, braising, or roasting
- Traditional comfort food for family meals
Why it’s hard to find
Unsmoked cured gammon hock is a proper butcher’s cut — and that’s exactly why it’s becoming harder to source. Many retailers favour faster-selling joints, leaving traditional hocks behind. This cut takes time, patience, and skill to cure properly, which is why it’s rarely seen outside specialist butchers. Ours is traditionally cured, left unsmoked to let the pork speak for itself, and prepared for slow cooking — the way it’s always been done.
Best ways to cook a gammon hock
This cut is all about low and slow. Gentle cooking unlocks rich flavour and tender meat that falls from the bone.
• Slow-braised gammon hock for soups, stews, peas, beans, and lentils
• Boiled then roasted gammon hock with a honey-mustard glaze
• Shredded gammon hock for pies, hash, or classic British comfort dishes
• Cooking liquor reused for stocks, gravies, or broths — nothing wasted
Pair it with
Gammon hock brings depth, so pair it with bold but honest flavours.
• Split peas, butter beans, or lentils
• Root vegetables like carrots, swede, and parsnip
• Bay leaves, thyme, peppercorns, and onions
• Sharp mustard, honey, or cider for finishing
This is a working cut. Full of character. Built for flavour. If you’re searching for how to cook a gammon hock, uncooked ham hock, or traditional cured pork hock, you’re exactly where you should be.
Original: $12.86
-70%$12.86
$3.86Gammon, Unsmoked, Cured Hock - 1kg
Gammon – Unsmoked, Cured Hock (1kg) | Hearty British Pork for Slow Cooking
Savour the rich, traditional taste of British unsmoked cured gammon hock from The Black Farmer. Expertly cured for depth of flavour and tenderness, this cut transforms into melt-in-the-mouth perfection when simmered or braised.
Ideal for soups, stews, or Sunday roasts, our gammon hock is packed with natural protein and traditional farmhouse character. Perfect for slow cooking with vegetables or shredding into hearty winter dishes.
- British-reared pork, ethically sourced
- Naturally high in protein, gluten-free
- Unsmoked for a clean, authentic flavour
- Perfect for boiling, braising, or roasting
- Traditional comfort food for family meals
Why it’s hard to find
Unsmoked cured gammon hock is a proper butcher’s cut — and that’s exactly why it’s becoming harder to source. Many retailers favour faster-selling joints, leaving traditional hocks behind. This cut takes time, patience, and skill to cure properly, which is why it’s rarely seen outside specialist butchers. Ours is traditionally cured, left unsmoked to let the pork speak for itself, and prepared for slow cooking — the way it’s always been done.
Best ways to cook a gammon hock
This cut is all about low and slow. Gentle cooking unlocks rich flavour and tender meat that falls from the bone.
• Slow-braised gammon hock for soups, stews, peas, beans, and lentils
• Boiled then roasted gammon hock with a honey-mustard glaze
• Shredded gammon hock for pies, hash, or classic British comfort dishes
• Cooking liquor reused for stocks, gravies, or broths — nothing wasted
Pair it with
Gammon hock brings depth, so pair it with bold but honest flavours.
• Split peas, butter beans, or lentils
• Root vegetables like carrots, swede, and parsnip
• Bay leaves, thyme, peppercorns, and onions
• Sharp mustard, honey, or cider for finishing
This is a working cut. Full of character. Built for flavour. If you’re searching for how to cook a gammon hock, uncooked ham hock, or traditional cured pork hock, you’re exactly where you should be.
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Description
Gammon – Unsmoked, Cured Hock (1kg) | Hearty British Pork for Slow Cooking
Savour the rich, traditional taste of British unsmoked cured gammon hock from The Black Farmer. Expertly cured for depth of flavour and tenderness, this cut transforms into melt-in-the-mouth perfection when simmered or braised.
Ideal for soups, stews, or Sunday roasts, our gammon hock is packed with natural protein and traditional farmhouse character. Perfect for slow cooking with vegetables or shredding into hearty winter dishes.
- British-reared pork, ethically sourced
- Naturally high in protein, gluten-free
- Unsmoked for a clean, authentic flavour
- Perfect for boiling, braising, or roasting
- Traditional comfort food for family meals
Why it’s hard to find
Unsmoked cured gammon hock is a proper butcher’s cut — and that’s exactly why it’s becoming harder to source. Many retailers favour faster-selling joints, leaving traditional hocks behind. This cut takes time, patience, and skill to cure properly, which is why it’s rarely seen outside specialist butchers. Ours is traditionally cured, left unsmoked to let the pork speak for itself, and prepared for slow cooking — the way it’s always been done.
Best ways to cook a gammon hock
This cut is all about low and slow. Gentle cooking unlocks rich flavour and tender meat that falls from the bone.
• Slow-braised gammon hock for soups, stews, peas, beans, and lentils
• Boiled then roasted gammon hock with a honey-mustard glaze
• Shredded gammon hock for pies, hash, or classic British comfort dishes
• Cooking liquor reused for stocks, gravies, or broths — nothing wasted
Pair it with
Gammon hock brings depth, so pair it with bold but honest flavours.
• Split peas, butter beans, or lentils
• Root vegetables like carrots, swede, and parsnip
• Bay leaves, thyme, peppercorns, and onions
• Sharp mustard, honey, or cider for finishing
This is a working cut. Full of character. Built for flavour. If you’re searching for how to cook a gammon hock, uncooked ham hock, or traditional cured pork hock, you’re exactly where you should be.
