Our Saddleback gammon steaks are traditionally brine-cured and air dried to create a wonderful flavour and sublime texture.
For our oak smoked Saddleback gammon steaks, 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.
A tasty meal to feed the family in a flash, we love creating the classic 'ham, egg and chips'.
Each gammon steak weighs approx 125g
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.
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Notes from the kitchen
Take a cast iron pan and place on a medium/high heat.
Crisp the fat in the pan
Once the fat has become to render and colour, lay the flesh down in the pan and cook on one side for 2 minutes.
Turn onto the other side and cook for another 2 minutes.
Leave to rest for 5 minutes before serving.