Gerard's Suggestion
Oak-Smoked Gammon Hock
Gerard's Suggestion
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Combining pasture-fed, naturally reared and slow-grown meat with a passionate and progressive approach to butchery, we offer exceptional organic, free-range and traditional-breed meat from our cohort of enlightened Suffolk farmers.
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Gerard's Suggestion
Gammon hocks are so versatile. They can be used for many recipes, are great value and full of flavour
This gently oak-smoked joint comes from the shin of the pig and is really rich in flavour. It needs to be slow-cooked in liquid: boiled/poached or pot-roasted. You can follow this with a roasting, or carve it up as it is and add chunks to soup, stews or shred it in salads. Its wonderful porkiness is fabulous for a pea and ham soup: it makes excellent stock, after which the meat can be pulled off and added to bowls individually.
Our heritage breed pigs have happy and long lives rootling around the light soils of the East Suffolk countryside. They’re matured slowly and then dry-aged for two weeks which gives them a great depth of flavour and good marbling and texture.
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Gerard's Suggestion
Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.
> Slow cook, Casserole, and One-pot
Cover your hock with water and bring to the boil.
Empty the water and covert again, this time adding some peppercorns, bay leaf and any other flavouring you fancy.
Bring to the boil and then simmer for 2 hours or so.
Remove from the pot, allow to cool, remove the skin.
Suffolk reared pork 98% Salt, Demerara sugar, Stabiliser e451, Dextrose, Antioxidant e301, Preservative e250 e252.
UK delivery
Our UK courier service delivers Tuesday to Friday, nationwide, for all orders over £40. We use a next day delivery service, but our insulated packaging keeps your meat protected and chilled for up to 48 hours after dispatch, so there's no need to worry if your parcel is a little delayed.
For orders over £85, standard UK delivery is free. You can also upgrade to our priority service for £5, which means your parcel is usually delivered by midday. We recommend this for large value orders and during peak periods.
For orders between £40 and £85, standard delivery is £9.95* and priority delivery is £14.95.
If you are ordering meat for a special event, we recommend selecting a delivery date at least one day before you need it, just to be safe.
*Subject to availability. During peak periods standard delivery slots may be full.
Click & Collect
We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.
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