Curing hams and bacon was once the integral part of rearing pigs – villages would come together to help each house slaughter and cure most of the meat on the house pig or pigs that had been reared over a year.
The resulting hams, confits, bacons, salamis etc prevented the spoilage of this precious commodity and supplied quality protein to the family throughout the year.
Dry curing, which is the method we use at Northfield Farm for all of our bacon and gammon products, is the oldest method of ham curing and we believe it is still the best. We dry cure and smoke our gammons – whole legs of pork – either on the bone, or with the bone removed, for up to a month.
We then air dry our gammons for up to another month before selling them as joints or delicious gammon steaks. They are especially popular at Christmas time, so be sure to order your gammon for your festive feast from your favourite local pork butcher – Northfield Farm!