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Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
Succulent brined pig's trotters and ham hock breaded and fried, served with roasted beetroot, relish, and homemade salad cream.
Hand-raised hot water crust pastry filled with seasoned pork and homemade savory jelly, chilled until perfectly set.