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I enjoyed a meal similar to this smoked bacon hock salad (pictured above) in rural France some years ago and more recently was reminded of it at a locavore lunch at Dough Bros Restaurant in Hamilton. A good vinaigrette is key. Peeled and very thinly sliced chiogga beetroot is great in this salad too. Raw beetroot is sweet and earthy and brightens a salad.

To cook a smoked bacon hock, as you don’t know how salty or smoky it is, I suggested soaking overnight in cold water. Cover and place in the fridge. The next day, place in a saucepan of water, bring up to the boil, then drain and rinse.

Return hock to the saucepan and cover with water. Add chopped onion, carrot and celery. Add a bay leaf and 2-3 sprigs thyme and cook very gently for about 3 hours until the meat is falling off the bone. Keep cooking liquor to make soup.