7 Day Dry-Aged, Free Range Pork Hock - Pork - Thomas Joseph Butchery - Ethical Dry-Aged Meat The Best Steak UK Thomas Joseph Butchery

7 Day Dry-Aged, Free Range Pork Hock

Regular price£9.00
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  • Free UK shipping over £75
  • In stock, ready to ship
  • Inventory on the way

An old-school classic that is nearly unheard of these days, the Pork Hock is exactly that, the hock of the Pig.

An extremely flavoursome piece of meat that requires some long low temp. cooking to release the muscle fibres - we assure you, it's worth the wait!

If you haven't tried this old school cut before then it's definitely worth a go - cost effective and plenty to share!

    Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.

    Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.

    Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.

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     Thomas Joseph Butchery

    Why Choose

    TJB?

    - Unparalleled passion for the very best meat and produce.

    - Dedicated team that work tirelessly to provide exemplary service and customer relations.

    - Sincere desire to ensure that every cut we prepare and product we make is sent out first class, nothing less

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    Testimonials

    ★★★★★

    "I could not be happier with the look, feel and smell of the meat. Thanks very much."

    Christian, C.
    ★★★★★

    "The lamb leg was a triumph. Best I've ever had.

    David, C.
    ★★★★★

    "I don't see the point in eating out anymore now that I have found you!

    Victoria, B.
    ★★★★★

    "Just superb, the beef we've had is brilliant, every time"

    Chris, A.

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