gammon, free range pork, locally produced
We use a dry cure process to produce Plain or Green Gammon. (This is a much slower and labour intensive process than wet curing - where the meat is just soaked in brine solution for 24 hours).
Dry curing Gammon
It starts off with a lot of manual effort when the curing salts are rubbed directly by hand onto the outside of the pork joints. These are then left to cure in our cold room for two to three weeks.
In this slower process the salt curing compounds slowly penetrate through the entire ham, drawing out the moisture, the weight of the ham is often reduced by up to 18 to 25 percent. The loss of moisture produces a more intense flavour and deepens the colour of the ham.
Starting with the best quality Pork, using a traditional manual process and allowing plenty of time allows us to create a truly exceptional range of Gammon for our customers. Come in a see us for a whole ham (leg), boned and rolled joints or a tasty gammon steak.
We also do our own Gammon smoking on the premises. Using our own pemium Gammon and the latest in natural draft smoking technology (It allows precise control of the end result).
The joints are cold smoked for four to six hours. This allows the maple wood smoke to impart that extra richness and depth of flavour.
Dry Cured Gammon
, free range pork
, Gammon Steak
, locally produced
, Smoked Gammon