Code: Carcass Type: British
Trim Level: 95% visual lean. Portion Wt: The hock cut into two portions should weigh 450g - 500g before cooking.
Packaging: Vacuum packed Storage Temp: 2º-4ºC
Delivery temp: 2º-4ºC



1. Separate the hock from the shoulder through the natural joint, remove all rind and freeze portions. 		 
2. Trim the ends of the hock by saw and cut remainder into two portions. 		 
3. Remove any splinters and bone dust. 		 



4. Marinade/season portions and vacuum pack (cooking bags) into single or multi portions packs. 		 


5. Steam cook at 89ºC for 3.5 hours, cool product and store at 2º-4ºC 		 


6. Re-heat product using oven, grill or BBQ to an internal temperature of 72ºC. 		 

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