One of the cheapest bacon joints, the forehock is the whole foreleg of a bacon pig. Weighing around 3.5 kg (8 lbs), it is usually divided into three smaller joints.
1. Butt
The largest of the fore hock joints, this cut is ideal for boiling or baking.
2. Fore Slipper
This is the fattiest forehock joints, this cut should be boiled and then served cold.
3. Small Hock
This tough, bony joint is taken from the knuckle end. It is usually best to remove the meat from the bone and then used in casseroles.
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