Product Description
The pork hocks are cured and then gently smoked ready to be used as an ingredient. We use them to make a fabulous chicken and ham pie or an old fashioned pea and ham soup. See our recipe pages for the wonderful Ham Hock Terrine recipe kindly donated by Mat Follas (Masterchef 2009).
FREE Delivery on all orders over £30.
TASTE OF DORSET INNOVATION AWARD 2011. Thank you to all who nominated us for this award. To win it is exciting and encouraging. Thank you to Robert, Julian and Aaron, who all work so hard in the smokehouse helping to make Capreolus Fine Foods what it is.
TASTE OF THE WEST 2011
GOLD Cold Smoked Wild Venison, Cold Smoked Mutton, Black Strap Bacon, Maple Bacon
SILVER Pancetta, Black Strap Collar Bacon, Dorset Air Dried Beef, Dorset Air Dried Veal, Duck Confit
BRONZE Wild Boar, Mixed Peppercorns & Pistachio Terrine, Venison, Pigeon, Beetroot & Kumquat Terrine
Some of these products are not yet on our website, but watch this space as we plan to put them on very soon
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