Saddleback

Saddleback Whole Gammon

From £114.00

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One of the most special things to eat, a real show-stopper. 

Our Saddleback Gammon is traditionally brine-cured and air-dried, creating a wonderful texture and flavour for a mouth-watering feast. 

For our oak smoked Saddleback Gammon, we prefer a light fragrant smoke over oak chips, not too strong so that it enhances rather than disguises the stunning flavour of our Saddleback bacon.

We recommend 3 portions per kg. 

Saddleback Pork, Salt, Sugar, (contains preservative E250, E252).
Your meat will arrive frozen.

When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge or at room temperature.

For more information about how to store Pipers Farm click here

Sustainable

We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

Quality

Notes from the kitchen

Put the gammon into a large pan and cover with water. Bring up to a simmer then taste the water. If it tastes overly salty, remove the water and start again.

Once it is simmering gently, cover with a lid, or foil. (If you have a meat thermometer, the water should be at about 82°c). Simmer for 8 hours.

Check the gammon by putting a thermometer into the thickest part of the leg, but avoiding the bone. It is cooked when it has reached 80°c. Alternatively it should feel tender if you push in a skewer or small sharp knife.

Allow to cool in its own juice. Once it is completely cold, peel back the skin. Criss-cross the fat with a knife, and pour over a honey glaze. Put into the oven at 180°c for about 20 minutes.