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      • Delicious Native Breed Beechwood Smoked Gammon
      • Roasted Smoked Gammon
      • Sliced Smoked Gammon
      • Native Breed Beechwood Smoked Gammon ready to cook

      Native Breed Beechwood Smoked Gammon

      Traditionally brine-cured for a mouth-watering feast Read more

      From £32.90
      Pick your size
      • 1.5kg
        -
        £32.90
        Out of stock
        Serves 6
      • 2kg
        -
        £43.90
        Out of stock
        Serves 8
      • 2.5kg
        -
        £54.85
        Out of stock
        Serves 10
      • 3kg
        -
        £65.85
        Out of stock
        Serves 12

      • Our Native Breed Gammon is brine-cured and air-dried to achieve a superb texture and flavor, perfect for a mouth-watering feast. We use Beechwood chips for a light, fragrant smoke that enhances the natural taste without overpowering it.

        Features:

        Traditional Curing: Brine-cured and air-dried for exceptional texture and flavor.

        Delicate Smoking: Light Beechwood smoke enhances, rather than masks, the gammon’s stunning taste.

        Natural Rearing: Our pigs are naturally reared, which may cause slight variations in shape.

        Serving Suggestion: We recommend 5 portions per kg for your meal planning.

        Enjoy a truly delicious gammon with a perfect balance of smoky and natural flavors, ideal for festive occasions or everyday meals.

      • Free Range Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar, E252, E250)

      • To defrost the Gammon take it out of the freezer and remove it from its packaging. Place it on a plate and leave it out at room temperature for one day. Alternatively, place the plate of Gammon in the fridge and allow it to gently thaw for 2 days. 

        Method The night before you plan to cook your Gammon, take it out of its wrapping and soak it overnight in a bowl full of cold water. 

        Fill a large casserole dish with water and gently bring the Gammon to the boil. 

        Discard the water, rinse and pop the joint back into the empty pan and refill with fresh cold water. Cut an onion in half, snap off a stick of celery, chop a carrot in half and submerge in the water. 

        Add a few bay leaves and some cloves. Then place the pan back over a medium heat, bringing the pan to a simmer, while being careful not to boil. 

        Cook the Gammon for 40 minutes per kilo. Once cooked remove the Gammon from the saucepan and place it into a roasting dish. 

        Remove the rind, score the fat and slather over the glaze of your choice. 

        Stud the Gammon with cloves, orange peel and bay leaves and place the roasting dish into a preheated oven set to 180oC and bake for 15-20 minutes per kilo.

      • Your meat will arrive frozen.

        When your meat arrives simply pop it straight into your freezer.

        If any of your meat has thawed on arrival it is safe to pop straight in the freezer.

        How to Defrost

        Simply, drop the items still in their individual packaging into cool water and wait until they are fully thawed. Once they have fully thawed, remove the packaging and get cooking.

        You can also gently thaw any items by leaving them in the fridge for around a day, or at room temperature for a few hours.

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

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      Family Farms, Not Factory Farms

      Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
      OUR MISSION

      Thoughtfully Delivered to Your Door

      All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
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