Description
xCut from the joint between the leg and foot, with plenty of skin and collagen around a meaty bone. Best cooked low and slow—braised, slow-cooked, or roasted then finished hot for crisp crackling (think German-style pork knuckle). Smoked or cured hocks add deep, smoky flavour to soups, stews, beans, and greens.
Shipping & Return
xReturns Policy
If we or our delivery partner cannot complete the delivery because the location is inaccessible (for example, a public place or restricted area), we may return the order to our Sunshine West store or the courier’s depot. We will inform you and advise where and when you may collect your order. Any delivery fee paid will not be refunded.
Shipping
Free shipping on orders above $200.
We deliver orders Tuesday to Friday each week:
- Tuesday & Thursday – Western Suburbs
- Wednesday – Northern Suburbs
- Friday – Southern & Eastern Suburbs
Please ensure someone is available to receive your order on the scheduled delivery day for your area.
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