Swine and Cheese

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Potted Ham Hock

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Dukeshill Potted Ham Hock

Dukeshill Potted Ham Hock

I have got to tell you about a wonderful product Neale and Nick have come up with at Dukeshill, potted ham hock. The ham hocks are cured by immersion in a Wiltshire cure brine for a minimum of two weeks followed by a slow cook of 12 hours to produce the tenderest ham and magical stock. To this a generous amount of brandy is added and the stock reduced before being used to set the shredded ham. This wonderful potted ham hock has just been launched by Dukeshill and is available through their website.


Written by sarahh7282

May 5th, 2009 at 7:39 pm

Posted in News

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