Saddleback Gammon Steaks
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'.
Choose from oak-smoked or unsmoked.
How to store Pipers Farm meat
Saddleback Gammon Steaks
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'.
Choose from oak-smoked or unsmoked.
How to store Pipers Farm meat?
Cooking Tips & Recipes
Gammon Steaks
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.
Cooking Tips & Recipes
Gammon Steaks
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.
Where are Gammon Steaks cut from?
We traditionally brine cure our gammon, bacon and ham using natural salt. Once cured we air dry each product.
If you choose to have your meat smoked, we do this over fresh oak chips, imparting a gentle smokey flavour that does not over power the lovely taste of our pork.
