FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
These gammons are cured, for us, using a traditional method. Our pork legs are cured on the bone by pumping the cure into the meat, by hand, through the vein. This ensures that the cure penetrates the meat without damage to the skin. The cured legs are then boned and strung before hanging to dry.
Our gammon joints are from, Yorkshire reared pork legs. The pigs are grown slowly on a North Yorkshire farm putting on weight and fat naturally.
The pork legs are cured, on the bone using a traditional method of pumping the cure through the artery on the pork leg. Once the leg is cured, the bone is removed and the joint tied to make a whole gammon joint. We then air dry the gammon joints along with our Old Fashioned Bacon until ready to cut.
The gammon joint is cut from the leg and benefits from long, slow cooking. It can be roasted or slowly braised where the liquid can be used to flavour the joint and will stop it from drying out.
Roast gammon was traditionally eaten at a Boxing Day dinner but we prefer to enjoy it any time. A gammon joint is perfect for a Sunday roast any time of year and can then be enjoyed through the week as cold cuts or for sandwiches.
Scoring the skin before roasting will help to render the fat and crisp the skin.
