Dry Cured Gammon Joint

Description

Our dry cured gammon joints are made using rare breed Gloucester Old spot or Saddleback pork which have been reared in an open environment. We dry cure all our products by hand on site. The pork legs are carefully selected and prepared by our butchers for the dry cure which is then added by hand. The cure can take between 3 to 6 weeks to be ready and the legs have to be turned on a regular basis to help the cure pass through the meat.
The end product is a mile part from your normal supermarket gammon joint. The joints are full of flavour and not over salty, they also don’t shrink to nothing when cooked. Our favourite recipe is to boil the joint, remove the rind then slather in English mustard, honey and brown sugar and finish in the oven, allow to cool then make the best ham sandwich you’ve ever tasted!!!