Winter was made for this cut. A traditionally smoked hock from a slow-grown, free-range pig carries a depth of flavour that transforms a simple pot of split peas, lentils or white beans into something genuinely restorative. The smoke penetrates the collagen-rich meat and bone, building a broth that is rich, savoury and deeply nourishing from the first simmer.
Cover with cold water, add your aromatics and cook low and slow for 3 to 4 hours until the meat falls cleanly from the bone. Strip the meat back into the broth, discard the bone, and you have the foundation of one of the most satisfying winter meals there is.
From David Hogan's farm in New Italy, APIQ Free Range certified and gestation stall free. Traditionally smoked by Trevor at Lennox Head Butchery as part of our whole-hog purchase. Limited stock.
Storage
Delivered frozen. Place in the freezer on arrival. Once defrosted, use within 5 days and do not refreeze.
Delivery note
If you won't be home, please leave a cold esky with an ice brick so we can safely leave your order.
