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Delicious Native Breed Beechwood Smoked Gammon
Roasted Smoked Gammon
Sliced Smoked Gammon
Native Breed Beechwood Smoked Gammon ready to cook

Native Breed Beechwood Smoked Gammon

Traditionally brine-cured for a mouth-watering feast

From £32.90
Pick your size
  • Serves 6
    1.5kg
    £32.90
  • Serves 8
    2kg
    £43.90
  • Serves 10
    2.5kg
    £60.35
  • Serves 12
    3kg
    £65.85

Why we love this

  • Expertly Butchered
  • Free Range
  • Native Breed

Meet Our Farmers

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Our Native Breed Gammon is lightly smoked and air dried to achieve a superb texture and flavour, perfect for a mouth-watering feast. 

    Features:

    Delicate Smoking: Light smoking enhances, rather than masks, the gammon’s stunning taste.

    Natural Rearing: Our pigs are naturally reared, which may cause slight variations in shape.

    Serving Suggestion: We recommend 5 portions per kg for your meal planning.

    Enjoy a truly delicious gammon with a perfect balance of smoky and natural flavours, ideal for festive occasions or everyday meals.

  • Free Range Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar, E252, E250)

  • Typical Values Per 100 g

    Energy 764kJ / 184kcal

    Fat 13.1g

    Of which Saturates 4.4g

    Carbohydrates 0.5g

    Of which Sugars 0.5g

    Protein 16.4g

    Salt 2.6g

  • Our Native Breed Beechwood Smoked Gammon is traditionally
    brine-cured, air-dried and lightly smoked over beechwood chips for exceptional flavour and texture.

    This gammon is raw and must be fully cooked before eating.

    Defrosting & Storage

    Fully defrost before cooking. Defrost overnight in the
    fridge and consume within 3 days once defrosted.

    Before Cooking

    Remove the gammon from the fridge 1 hour before cooking to
    allow it to come up to room temperature.

    If your joint has a thick layer of skin, remove the skin
    after cooking, leaving a layer of fat intact.

    Score the fat in a diamond pattern before the final roasting
    stage if glazing.

    Oven Roasting Method (Recommended)

    1. Preheat the oven to 160°C fan / 180°C conventional.
    2. Place the gammon into a roasting tray on a bed of roughly chopped onions or on a wire rack.
    3. Add approximately 250ml water, cider or stock to the tray to help keep the joint moist.
    4. Cover loosely with foil and roast for 30 minutes per 500g, plus an additional 30 minutes.
    5. Remove the foil for the final 25–30 minutes of cooking to allow the fat to caramelise and colour beautifully.
    6. The gammon is cooked when the internal temperature reaches 68–70°C in the thickest part.
    7. Rest the joint loosely covered for at least 20 minutes before carving.

    Optional Glaze

    For a classic glazed finish, brush the scored fat with a
    mixture of honey or brown sugar and mustard during the final 20 minutes of
    cooking.

     

  • Your meat will arrive frozen.

    When your gammon arrives simply pop it straight into your freezer.

    If any of your meat has thawed on arrival it is safe to pop straight in the freezer.

    How to Defrost:

    Simply, drop the items still in their individual packaging into cool water and wait for around 15 minutes until they are fully thawed. Once they have fully thawed, remove the packaging and get cooking.

    You can also gently thaw any items by leaving them in the fridge for around a day, or at room temperature for a few hours.


  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

View All

  • Cured pork leg that's been brined and then air-dried before optional smoking.

  • Beechwood produces a lighter, more fragrant smoke than harder woods, so it enhances the flavour of the pork rather than overpowering it. That subtlety is why native breed gammon is worth smoking properly.

  • It comes from native breed pigs raised outdoors on British farms rather than fast-grown commercial breeds, giving deeper, sweeter flavour before any curing. The smoke is also lightly applied, not used to disguise thin meat.

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