Gammon Hock

Gammon Hock

This flavoursome gammon hock on the bone has been cured and produces an abundance of rich flavoured meat. Ideal for bacon and cabbage.

Butchers Tip

When cooking gammon hocks, you can never soak it for too long. We put our in water overnight to take out the salt and leave in the flavour. You can always add salt when cooking, you cant take it away.


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Salt, Caster Sugar, Preservatives E250, E251