The hind leg of a Pig is deboned then cured in a brine for around 2 weeks. Excess fat is trimmed. The Gammon is then tied and cut to size. If you require a different size to the ones available to order please contact us direct. We offer 2 varieties of Gammon :
Traditional Plain Gammon that is ideal for soaking & then boiling for Ham (served either hot or cold).
Black Gammon, we soak the Gammons in porter ale with spices, they are then dried, tied and cut to size. They do not need soaking and are ideal for roasting however they are not suitable for serving hot. When the Gammon cools it will lose any saltiness. The ham has a good moisture content and a wonderful flavour.