Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Each hock is about 1.4kg of very smokey, hammy heaven. I slow-cooked mine for 4 hours with a tin of mixed veg, an onion, 2 bay leaves and 500g of split yellow peas. I was making pea and ham soup but didn't add enough water and ended up with delicious pease pudding! It can always be diluted down to soup tho.”
“This is a favourite of mine. After boiling the joint and replacing the water, slow cook on a medium heat, the stock makes a terrific split pea soup. This made a delicious, filling meal for four, I will buy this again.”
