The bacon knuckle is a cut of meat also known as hock. It is best cooked slowly as it is a boney cut of meat, taken from the back legs of our pigs, but full of flavour if cooked properly.
It ideally should be either boiled, or roasted, as the fatty skin can be scored, rubbed with salt and whatever other flavour your would like, such as garlic or herbs and then roasted. Another idea which is one of our favourites is to boil it first and then roast with a honey and mustard coating. As simple as that – delicious!
All of our pork comes from Field Place Farm, a Family run farm in the heart of mid Sussex. They have been breeding and rearing pigs on their farm since the 1960`s.
Breed is based on Large white/ Landrace mother crossed with a commercial boar. All replacements are bred on farm and they are classified as a high health unit. The pigs are fed on home grown cereals grown under FABBL farm assurance scheme. The pigs are all bedded on home grown straw. All manure goes back into the soil to feed the crops reducing the need for fertilizers.
In all they produce fantastic pork to the highest of welfare standards which is reflected in the quality and taste of the product which we are proud to sell it at Chilley Farm.
We make all our own sausages and cure all of our own bacon. The bacon and ham is traditionally dry cured and has a wonderful flavour. We sell cooked ham as well. We also have our own smokery and can smoke anything you like not only pork we smoke cheese, chicken, salmon and salt beef.