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cooked and sliced traditionally cured gammon

Traditionally Cured Gammon & Ham

Award winning, traditionally cured gammon and ham, made exclusively with native breed pork.

Native Breed Gammon

Our Native Breed Gammon is brine-cured and air-dried using traditional methods to achieve a remarkable flavor and exquisite texture. This premium joint is ideal for festive gatherings and makes an exceptional centerpiece for your meals.

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  • Submerge the gammon in a large casserole dish with water, bring to a boil, then simmer until the thickest part reaches 88-90°C. Let it cool in the liquid overnight. Peel off the skin, score the fat, and glaze. Roast in a moderate oven for 30 minutes, basting every 10 minutes.
  • Our gammons are traditionally brine-cured in a salt and sugar mixture for about a week. Once they have been removed from the brine, we leave them to air dry for a further week. This sets up the joint nicely to give you a firm but yielding texture and intensifies the sweet-salty flavour.
  • We work directly with small-scale, family run farms who work to our set of standards, rearing native breed pigs to produce the best pork in the country. Native breed pigs play an important role in sustainable farming. We rear Wessex Saddleback cross Welsh pigs, as well as Tamworth cross Hampshire pigs.
  • Native Breed Pork comes from heritage breeds that are slow-reared and pasture-raised. This results in pork with a more pronounced flavour, superior texture, and higher fat content compared to standard, intensively farmed pork.
  • No, our Native Breed Pork is 100% natural with no artificial additives or preservatives. We believe in traditional farming methods and pure, wholesome meat.