Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Cooked this in the slow cooker and it was excellent. A good size, very tasty and had two meals out of it plus sandwiches. Not overly salty either. Will buy again.”
“Cooked in slow cooker , had meat one night and plenty left so made soup with lentils the next day and used the cooking stock , wow would definitely buy ham hock again , grear butchers to buy from excellent service and quality meat”
“Incredible. Simmered for an hour and a half with onion, bay leaves and spices. Then roasted at 220 for 1 hour to produce Bavarian style schweinshaxe. Perfectly crispy skin and tender, deeply flavoured meat.”
“I boiled my 1.2kg ham hock for 2 hours with a whole onion studded with 6 cloves, 3 bay leaves, 8 peppercorns 1 Star Anise, 2 chopped celery ribs, and 2 chopped carrots. Left to cool, retaining the now made stock and strained, removed fat and put the meat it in the slow cooker. Added soaked dried peas and lots of veg and pulses to make a really tasty Pea and Ham Hock soup. Fantastic flavour”
