Throw into a soup to give it a sublime depth of flavour, richness and smoke. Braise in soup for at least two hours then remove, allow to cool, then shred the meat from the bone.
Borrowdale free range pork from South Western plains of Victoria, cured and smoked to perfection in our own smokehouse. This ham hock will weigh a minimum of 500g and come to you vacuum sealed with approximately 14 days shelf life.
Free range pork,
Salt, Sugar, Mineral Salt (451, 452), Natural Flavours, Antioxidant (316), Yeast Extract, Preservative (250).