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Made with pork leg we use the traditional method to dry cure our boneless gammon for 11 days to give a fuller flavour.
Notes from the kitchen
We think the best way to cook gammon is to simmer it for an hour per kilo, with leeks, celery, onion, parsley and garlic. Then remove from the water, carefully remove the skin and the string, score lightly with a knife, then glaze it in the oven with honey, maple syrup or cider, until golden brown. Best served hot with cauliflower cheese, boiled potatoes and a few greens.
Available sizes : 1kg, 1.5kg, 2kg & 3kg (approx)
Allergen advice : Contains sulphates