Using a traditional dry curing method, we make our home cured gammon from the legs of our native rare breed pork.

If you’re a fan of pork then you’re going to love our cured Gammon joint. A delicious cut of pork, made from the hind legs of a pig, this versatile meat can be enjoyed in so many ways. Enjoy this cured gammon joint hot or cold, carve the juicy joint into pieces and add to a salad or hearty soup, that’s if you’re not tempted to snack on the succulent pieces of gammon as you cut it. You can boil, roast or a combination of both to cook this cured gammon joint, which works well with other meats such as chicken or even fish. If you’re more old school and like a good old classic dish, why not team up you gammon joint with slices of pineapple, a fried egg and serve with your favourite vegetables.

Cooking Instructions

Preheat the oven to 190°C (Fan Assisted 170°C or Gas 5). Remove outer packaging and place in a roasting tin. Allow joint to rest for 5-10 minutes allowing the colour to return. Cover loosely with foil and roast in the centre of the oven for 2 hours 30 minutes. Allow to rest in a warm place for 10 minutes before serving. Please note all appliances vary and these are guidelines only. Check food is piping hot throughout before serving.


With added water. Ingredients: Pork (88%), Water, Salt, Preservative; E250 (150ppm). Antioxidant E301 (150ppm). Cured in United Kingdom.

Nutritional Information (per 100g)

ENERGY; 829kJ/200kcal

FAT; 15.4g

of which SATURATES; 5.5g


of which SUGARS; 0g

PROTEIN; 15.3g

SALT; 2.8mg


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