Ham Hock Terrine with Parsley

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Cured Pork, Parsley, Onion, Carrot, Bay Leaf, White Wine (SULPHITES), Pork Gelatine, Water, Salt & Pepper.

Allergens in Bold


Cooking instructions

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.

Best served with our piccalilli.


Additional information

Keep refrigerated. Minimum 13 days, unopened Can be frozen for up to 3 months

A classic pressed ham terrine made in Forman’s kitchen with dry cured ham from free range pigs, fresh parsley and delicious ham stock jelly.

Best served with our piccalilli.

Serves 4