Smoked ham hock is prepared from the finest cuts of bone-in pork shank. It is traditionally oak-smoked for a rich, meaty texture and an intense smoky aroma.

What is it?

Ham hock comes from the lower portion of a pig’s leg, just above the foot. These hocks are specially selected for their high meat content. They are expertly cured and smoked over fragrant hardwood. 

When cooked slowly, the smoked meat, along with its fat, collagen, and connective tissue, infuses your recipes with a silky texture and deep, savoury flavour.

How to use?

Ham hocks excel when cooked low and slow. Here are some ideas for using them:

• Add the whole hock to lentil soup or bean stews to provide a smoky backbone.
• They are perfect for hearty dishes like cassoulet, or can be slow-cooked with baked beans.
• Roast in the oven and enjoy with potatoes and sauerkraut for a classic German comfort food.
• After cooking, shred the meat and simmer it with cabbage, kale, or collard greens for a filling side dish.
• Use ham hock as a base for homemade stock or a nutritious pork bone broth rich in collagen.

In Hungary, smoked pork hock, known as csülök, is traditionally enjoyed with horseradish sauce and hard-boiled eggs for an authentic experience.

Cooking recommendation:

Before cooking, soak the ham hock overnight.

1. Place it in cold water, bring it to a boil, and cook for 15-20 minutes.
2. Drain the water and replace it with fresh water.
3. Add one peeled brown onion, 2-3 dried bay leaves, and 5-6 black peppercorns.
4. Let it simmer on low heat until the meat is soft and tender.
5. Allow it to cool in the saucepan.

Ingredients

Pork Leg (91%), Water, Salt, Dextrose, Emulsifier (E451), Pork protein, Thickener (Sea moss), Antioxidant (Sodium Ascorbate), Aromas, Preservative (0.05% Sodium Nitrite).

Average Nutrition per 100g
Energy	753kJ / 181kcal
Fat	12g
- of which saturates	4.8g
Carbohydrates	1.2g
- of which sugar	1.2g
Protein	17g
Salt	4.5g