Native Breed Beechwood Smoked Gammon
Our Saddleback Gammon is traditionally brine-cured and air-dried, creating a wonderful texture and flavour for a mouth-watering feast. Read more
From
£21.00
Why we love this
NATIVE BREED
TRADITIONALLY CURED
Delivery
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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 -
Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
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All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
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Delivered in compostable and fully recyclable packaging
Product details
Our Native Breed Gammon is traditionally brine-cured and air-dried, creating a wonderful texture and flavour for a mouth-watering feast.
For our beechwood smoked Native Breed Gammon, we prefer a light fragrant smoke over Beechwood chips, not too strong so that it enhances rather than disguises the stunning flavour of our Saddleback bacon.
As our pigs are naturally reared our Gammons may vary in shape.
We recommend 5 portions per kg.
Ingredients
Free Range Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar)
Cooking Instructions
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 gammon 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 55 minutes per kilo.
Once cooked remove the gammon from the saucepan and pop it into a roasting dish. At this moment remove the rind, score the fat and stud the gammon with cloves, orange peel and bay leaves.
Slather a good helping of our honey glaze over the top of the scored fat and pop the roasting dish into a hot preheated oven (190C) and bake for 15-20 minutes per kilo.
How to store
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.
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