Ham Hock Terrine with Parsley
||300g Serves 4-6
>Order by 10am for next day delivery> We make this classic pressed ham terrine with dry cured ham from free range pigs, fresh parsley and a jelly made from the ham stock. Splendid nosh, best served with Kit Bamford’s addictively cheek-puckering pickled shallots.
- Carefully run a knife around the edges of the terrine to loosen and turn upside down on a chopping board to remove. Serve in finger-thick slices.
Fridge: Minimum 13 days, unopened
Freezer: Can be frozen for up to 3 months
- Cured pork, parsley, onion, carrot, bay leaf, white wine, pork gelatine, water, salt & pepper.