HAM & GAMMON FROM AWARD-WINNING FREE RANGE SADDLEBACK PORK
All of our ham is made from our Saddleback pigs. Our pigs are grown slowly in our Cider Orchards until they reach natural maturity, foraging for food, eating windfall apples and natural cereals. We then hang the carcass on the bone for three weeks before butchering to intensify the flavour and the texture. Our Saddleback ham is cured using a traditional brine cure and, if smoked, smoked over freshly cut oak chips for a minimum of 48 hours.