Call us on: 07785 510341

Order now!

We do both wet and dry cured gammon. The wet cure is cured in brine for three weeks, rinsed, hung to dry and packed. The dry cure is a sweet cure (our own secret recipe), and is cured in salts for a week, rinsed and then hung for a week before packing.

We find it is very much a matter of personal taste which gammon people prefer - we suggest you try them both and decide which you like best.

Lots of people like to have a gammon joint at Christmas or New Year, but we think it makes a lovely change for a Sunday roast.

Give Kate a ring to find out more, or to order from current stocks check out our on-line store.