Size Guide: Gammon
Dry cure gammon joints are cured by us, and available exclusively from us, made to our own special recipe
To produce it we select the best pigs from local farmers and cut the pork to our specification before curing. Once cut the special recipe curing mixture is hand rubbed on the cuts of pork and laid down to cure where they slowly absorb the special blend of salts and sugars to develop a full flavour. After the right time has passed and not a moment too soon the gammon is hung to mature. During this time strong flavours mellow and new ones blossom to create the perfect balance.
We've put together this handy guide to help you decide what size gammon would suit your family this Christmas.
Note size guide is for all types of gammon:
|Boneless Small||1.5-2 kg||4-6|
|Boneless Medium||2-3 kg||6-8|
|Boneless Large||3-4 kg||8-10|