Unsmoked Gammon

Traditionally brine-cured and air dried to create a wonderful flavour and sublime texture. Read more

From £19.00

  • 1kg Topside
    -
    £19.00
    Serves 5
  • 1.5kg
    -
    £28.50
    Serves up to 8
  • 2kg
    -
    £38.00
    Serves up to 10
  • 3kg
    -
    £57.00
    Out of stock
    Serves up to 15
  • 3.5kg
    -
    £66.50
    Out of stock
    Serves up to 18

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    FILTER: GAMMONNATIVE BREEDTRADITIONALLY 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 Saddleback unsmoked gammon is traditionally brine-cured and air dried to create a wonderful flavour and sublime texture.

This beautiful joint makes an exceptional feast, perfect fodder for gathering loved ones together.

As our pigs are naturally reared our Gammons may vary in shape and level of fat.

Please be aware the Topside only has a small amount of fat cover, due to where it is cut from. If you would like a fattier gammon, please select one of the larger joints (2kg or 3kg). 

We recommend 5 portions per kg.

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

Find a large casserole dish which is big enough to submerge the gammon, and fill it with water. Gently bring the gammon to the boil, then reduce to a gentle simmer. 

Take out a meat thermometer, and cook until the probe temperature of the thickest part of the gammon is between 88-90°C.

Remove the casserole dish completely from the heat and allow to cool in the cooking liquid, ideally overnight. 

When completely cooled, remove from pan and carefully remove the skin, leaving some on the hock if you prefer. 

The fat should be set hard, so you can ‘criss-cross’ the fat with 1” deep cuts with a sharp knife.

Place in a roasting pan and cover the fat with a glaze of your choice. 

Place in a moderate oven (or pizza oven!) for 30 minutes, removing from the oven every 10 minutes to baste the gammon with the juices from the pan. 

The total cooking time will be between 4-8 hours depending on the size of the gammon.

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.
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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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