Rare-breed, free-range pork hock whole and on the bone. We brine and then smoke our hocks in Beechwood for 8 hours. Delicious in pea and ham soup and ragus. We source our pork from Glen Eyrie Rare Breed Farms and Beachport Berkshires. 

Each hock is sold individually and will weigh approx 800-900g. 

This is a cooked product, best cooked within 3-5 days. 

Discover more of our rare breed pork cuts, here. We have delectable recipes and techniques using rare breed pork in our archive. Expand your repertoire with our recipes for pork tonkatsu, pork cutlets with lemon garlic sauce and choucroute garnie.