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      • Raw Native Breed Unsmoked Gammon
      • Native Breed Unsmoked Gammon ready to Roast
      • Fully Cooked Native Breed Unsmoked Gammon

      Native Breed Unsmoked Gammon

      With wonderful flavour & sublime texture Read more

      From £19.95
      Pick your size
      • 1kg
        -
        £19.95
      • 1.5kg
        -
        £29.90
        Serves 6
      • 2kg
        -
        £39.90
        Serves 8
      • 2.5kg
        -
        £49.75
        Serves 10
      • 3kg
        -
        £59.85
        Serves 12

      Why we love this

      • NATIVE BREED

      • Our Saddleback Unsmoked Gammon is brine-cured and air-dried using traditional methods to achieve a remarkable flavor and exquisite texture. This premium joint is ideal for festive gatherings and makes an exceptional centerpiece for your meals.

        Features:

        Traditional Curing: Brine-cured and air-dried for a superior taste and texture.

        Perfect for Feasts: A delicious choice for bringing loved ones together.

        Variability: Naturally reared pigs result in gammon with varied shapes and fat levels.

        Fat Content: The Topside cut has a minimal fat cover; for a fattier option, consider larger joints (2kg or 3kg).

        Portion Recommendation: 5 portions per kg.

        Elevate your dining experience with our rich and flavorful Native Breed Unsmoked Gammon.

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

      • 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 gammon 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 for around 15 minutes 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

      How to cook a Gammon

      The Christmas Gammon, is there anything more magical that brings so much joy with leftovers for days? Sneaking down in the middle of the night when hunger pangs strike and devouring a slice or two with a slither of a Christmas cheese and a generous dollop of a festive pickle.

      View recipe

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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.
      OUR RESPONSIBLE PACKAGING

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