Our butchers tips
Old Fashioned Yorkshire Gammon Joint.
Our gammon joints are from, Yorkshire reared, Gloucester Old Spot pork legs. The pigs are grown slowly on a North Yorkshire farm putting on weight and fat naturally. Gloucester Old Spot is renowned for it's sweet flavour and good fat content, making it perfect for a roasting joint.
The pork legs are cured, on the bone, by artisan curers, Chris and Geoff Andrews. The Andrews have been curing as a family business since the 1920's and use 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.