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Mangalitzaa pork knuckle slowly cooked overnight resulting in a melt-in-the-mouth ham hock. The meat falls off the bone and is added to a rich, creamy sauce made up of English cider, wholegrain mustard, enriched with creme fraiche.
Pastry: Flour (gluten), water, duck fat, salt, egg (egg) Filling: Ham hock, vegetable and chicken stock (celery), cider (sulphites), butter (dairy), flour (gluten), whole grain mustard (mustard), creme fraiche (dairy), parsley, salt, black pepper
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