Ham Hock and Parsley Terrine

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from Brixton Village

By Miss South

Published 2014

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This is a classic English dish. It is well worth the time and effort, especially if you are a confident cook. It is perfect on a warm summer’s day as a cold lunch.

You should be able to get ham hocks from all good non-halal butchers. The pigs’ trotters are used to flavour and enhance the gelatine around the meat, but aren’t eaten. Try to use leaves of gelatine for this recipe: it is known as ‘silver gelatine’ and has a firmer set than the powdered version. It is usually available in