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

  • 1kg Topside
    -
    £21.00
    Out of stock
  • 2kg
    -
    £42.00
  • 3kg
    -
    £63.00
  • 1.5kg
    -
    £31.50
  • 2.5kg
    -
    £52.50

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    NATIVE BREED
    TRADITIONALLY CURED
  • 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
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

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.

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

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.

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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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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