Native Breed Beechwood Smoked Gammon
Traditionally brine-cured for a mouth-watering feast
From £32.90
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Native Breed Pork Belly
Our Native Breed Pork Belly is very different from the industrialised bellies you can find elsewhere. You'll find thick skin and a generous fat covering, along with beautifully sweet meat. Our spectacular pork belly has won countless awards for its unique flavour and rich, buttery fat.
Native Breed Unsmoked Gammon Hock
Our native breed free range gammon hocks are traditionally brine-cured and air dried to create a wonderful flavour and sublime texture.
From £3.50
Out of stock
Native Breed Beechwood Smoked Gammon Hock
Rich in flavour & nutrients, a versatile ingredient
From £3.98
Out of stock
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Native Breed Boneless Pork Leg
The leanest of all our pork roasting joints
Native Breed Gammon
The Christmas Gammon, is there anything more magical that brings so much joy with leftovers for days? Sneaking down in the middle of the night when hunger pangs strike and devouring a slice or two with a slither of a Christmas cheese and a generous dollop of a festive pickle.
Traditionally Cured Beechwood Smoked Streaky Bacon
Some of the finest bacon in the land
£4.95
Out of stock
Natural Sausages
You won't find any preservatives, rusk, breadcrumbs, or any artificial chemicals or flavourings in our sausages. We believe sausages should be as pure and wholesome as possible, when our pork is this good there is simply no need to mask its delicious flavour.
Traditionally Cured, Beechwood Smoked Bacon Lardons
A wonderful texture & flavour.
£4.75
Out of stock
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Frequently Asked Questions for Christmas Pork and Gammon
What breeds of pigs are used at Pipers Farm?
We work directly with small-scale, family run farms who work to our set of standards, rearing native breed pigs to produce the best pork in the country. Native breed pigs play an important role in sustainable farming. We rear Wessex Saddleback cross Welsh pigs, as well as Tamworth cross Hampshire pigs.
What makes Pipers Farm's bacon different?
Here at Pipers Farm, we traditionally brine cure whole sides of our slowly grown native breed pork. Once cured, our sides of back bacon are hung and air-dried for a week before slicing. The whole process to make our award-winning bacon takes three weeks.
How do I cook gammon?
Submerge the gammon in a large casserole dish with water, bring to a boil, then simmer until the thickest part reaches 88-90°C. Let it cool in the liquid overnight. Peel off the skin, score the fat, and glaze. Roast in a moderate oven for 30 minutes, basting every 10 minutes.
How is your gammon cured?
Our gammons are traditionally brine-cured in a salt and sugar mixture for about a week. Once they have been removed from the brine, we leave them to air dry for a further week. This sets up the joint nicely to give you a firm but yielding texture and intensifies the sweet-salty flavour.
How do I cook pork belly?
Pre-heat the oven to 240C and rub a little sea salt over the skin of the pork belly. Place in an roasting dish and put into the hot oven for 15 minutes. The heat will create the most amazing crunchy crackling. After 15 minutes turn your oven down to 160ºC and roast for 2-3 hours until the fat renders and the meat gives way.