Description
These smoked ham ribs are cut from the shoulder so are less meaty than a spare rib, and bonier. Cured in Ayrshire of Scottish pork, ham ribs are a perfect way for developing flavour in soups or stocks. There is nothing on this earth that isn’t improved by the sweet-salty flavour of bacon and this makes it the ultimate versatile ingredient. Use these ham ribs to make a pot of stock that can be used to add body and flavour to all of your cooking or make a big pan of hearty soup to dip in and out of across a drear and dark weekend.
