Fresh hocks are great for a roast for two, like the leg joint, they have fallen out of fashion, but they are so easy. You can put them in stocks and stews and soups too, to add flavour.
All of our pork comes from our free-range pigs naturally reared in woodland and on pasture, able to forage, root, wallow and express their natural behaviours. Our pigs are fed barley, wheat and other grains, seasonal fruit and veg surplus from around the farm and they get up to a third of their feed from natural forage such as hazelnuts, blackberries, apples and acorns. Rare breed pigs grow slower and longer, unlike intensively reared animals, giving more intra-muscular fat meaning more flavourful, succulent pork.
We take our pigs to a trusted local abattoir and butchers which only dispatches a small number of pigs each week, keeping the stress to the animal as minimal as possible.