Salt, Caster Sugar, Preservatives E250, E251
This flavoursome gammon hock ON the bone has been cured and produces an abundance of rich flavoured meat. Ideal for bacon and cabbage.
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.
If you are yet to visit the Watlington High Street, it is a must. We have a Butchers, Deli, Cafe, Bakers, Chocolate shop, Greengrocers, Home Stores, Hairdressers, Light shop a Co-Op and much more. It is well worth a visit.
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.