Ham Hock Terrine with Parsley

• Description

  • >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.

• Cooking
  • 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.
• Storage
  • Fridge: Minimum 13 days, unopened
    Freezer: Can be frozen for up to 3 months
• Ingredients
  • Cured pork, parsley, onion, carrot, bay leaf, white wine, pork gelatine, water, salt & pepper.