Gammon Hock, Each

Gammon Hock Unsmoked is a cured unsmoked gammon hock from high-welfare British pigs. The hock is the lower leg of the pig — a cut rich in collagen and deeply flavoured meat. It is one of the most versatile and rewarding cuts in British cooking. In particular, slow simmering transforms it into tender, pull-apart meat with a rich, savoury stock as a by-product. However, it also roasts beautifully with a honey and mustard glaze.

About Our Artisan British Bacon

The bacon and cured pork offered by The Artisan Food Company comes from small, high-welfare British farms. These farms raise pigs slowly, on natural diets, with space to roam outdoors. As a result, the pork develops the fat content and flavour that intensive farming simply cannot replicate. Furthermore, every product in this range is dry-cured using traditional methods. In contrast to the wet-brining used in most commercial bacon, dry-curing draws moisture from the meat. This concentrates the flavour and produces a firm, meaty texture that holds up beautifully in the pan. Additionally, dry-cured bacon shrinks far less during cooking. There is no white liquid pooling in the pan. Instead, you get clean rendered fat and deep, savoury pork flavour.

Good bacon is one of the simplest pleasures in cooking. However, the difference between mass-produced and properly dry-cured artisan bacon is extraordinary. In particular, the combination of quality pork and traditional curing produces a depth of flavour. As a result, even the simplest sandwich or breakfast becomes something genuinely memorable. Moreover, it keeps well refrigerated and rewards patience. In addition, the flavour continues to develop during the curing process.

How to Cook & Serve

To get the very best from Gammon Hock Unsmoked:

• Soak in cold water for 2 to 4 hours before cooking to draw out excess salt — change the water once during soaking.
• Simmer gently in fresh water with aromatics — bay, peppercorns, onion and carrot — for approximately 20 to 25 minutes per 500g.
• Alternatively, braise in cider or ginger beer for a sweeter, more aromatic result.
• After simmering, remove the skin, score the fat in a diamond pattern, stud with cloves and glaze with honey and mustard, then roast at 200°C for 20 to 30 minutes.

Perfect Pairings

Gammon Hock Unsmoked pairs beautifully with:

• Classic parsley sauce or a honey and mustard glaze for a traditional finish
• Buttered mashed potato and braised spring greens alongside
• A split pea soup made from the simmering stock — one of the finest uses of the cooking liquid
• A cold glass of cider or a light Riesling alongside

Storage: Keep refrigerated and use by the date shown. Gammon hock keeps well refrigerated for several days after cooking. Furthermore, leftover pulled or sliced gammon is excellent cold in sandwiches, stirred through pea soup, or added to a pie filling. Delivered chilled and ready to prepare.

However you use it, Gammon Hock Unsmoked brings genuine artisan quality to the table. Moreover, once you have tried properly dry-cured bacon, it is very hard to go back.