Food and Wine Pairing with ham hocks
Find the best food and wine pairings with ham hocks as ingredients.
The best wines to pair with ham hocks
- 1. AgreloMendoza, Argentina
- 2. Alsace Grand CruAlsace, France
- 3. Cachapoal ValleyCentral Valley, Chile
- 4. CaliforniaUnited States
- 5. ChampagneFrance
- 6. Champagne Grand CruChampagne, France
- 7. Champagne Grand Cru 'Aÿ'Champagne, France
- 8. Champagne Grand Cru 'Avize'Champagne, France
- 9. Champagne Premier CruChampagne, France
- 10. Châteauneuf-du-PapeRhone Valley, France
- 11. Côte de NuitsFrance
- 12. Côtes-du-RhôneRhone Valley, France
- 13. EvoraAlentejano, Portugal
- 14. FranciacortaLombardia, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. Niagara PeninsulaOntario, Canada
- 18. Okanagan ValleyBritish Columbia, Canada
- 19. Pessac-LéognanBordeaux, France
- 20. PfalzGermany
- 21. RheinhessenGermany
- 22. StellenboschWestern Cape, South Africa
- 23. TrentoTrentino-Alto-Adige, Italy
- 24. TunuyánMendoza, Argentina
- 25. Uco ValleyMendoza, Argentina
- 26. Unknow regionAfghanistan
- 27. Vin de PaysPays d'Oc, France
- 28. WachauWeinland, Austria
- 29. Western CapeSouth Africa
- 30. WiltingenMosel, Germany
Wines that pair with ham hocks
About Pork
Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
Recipes and food and wine pairings with ham hocks recipes
- Andouillette and baked potato gratin
- Bare-assed cockerel (ardennes)
- Basque chicken with chorizo
- Beef carrots
- Blue cord
- Butternut and goat cheese gratin
- Chicken pie
- Chicken in red wine
- Chinchards with white wine and grapes
- Cordon bleu with veal and cured ham
- Endives au gratin without béchamel sauce
- Grilled pork ribs with barbecue sauce
- Ham with leek fondue
- Home-made coq au vin
- Home-made white pudding
- Nanie's diced ham quiche
- Pan-fried carrots
- Pasta carbonara
- Pigeon with bacon and mushrooms
- Pork gyros
- Pork shank half salt and vegetable stew
- Potato and bacon omelette
- Quiche with bacon and gruyère cheese
- Rabbit with prunes
- Roast pork with prunes
- Rougail sausage
- Salted lentils
- Salty crumble with courgettes, goat cheese and bacon
- Sauté of veal with olives (corsica)
- Soft and inexpensive pasta gratin
- Steamed pork chops
- Stuffed mushrooms
- Stuffed peppers
- Stuffed pumpkin
- The real vegetables stuffed in the provençal way
- Traditional welsh dark beer
- Tripe in the style of caen
- Veal saltimbocca
- Wild boar stew
- Pork chops with curry and honey
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