Native Breed Unsmoked Gammon Pork Steaks
Brine-cured & air-dried for wonderful flavour
£5.95
Out of stock
Native Breed Beechwood Smoked Gammon
Traditionally brine-cured for a mouth-watering feast
From £32.90
Out of stock
Native Breed Gammon
Our Native Breed Gammon is brine-cured and air-dried using traditional methods to achieve a remarkable flavor and exquisite texture. This premium joint is ideal for festive gatherings and makes an exceptional centerpiece for your meals.
- Offer
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
- PRE-ORDER
Frequently Asked Questions for Traditionally Cured Gammon & Ham
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.
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.