Dry-Cured Smoked Gammon
Dry-cured gammon joints from outdoor-reared pigs. These are sold raw for you to cook!
Available 1-4kg pieces, on the bone or rolled. If you have any specific requirements please do give us a call to discuss these and we will do all we can to help
Making Dry-Cured Smoked Gammon 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 make our dry-cured smoked gammon with 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, in Rutland and at Borough Market!
10 reviews for Dry-Cured Smoked Gammon
Only logged in customers who have purchased this product may leave a review.
Barbara (verified owner) –
The best
Kate C. (verified owner) –
Very good
Christine Rees (verified owner) –
Very pleasant taste
Andy Godfrey (verified owner) –
Very nice, not over salted or over smoked.
Joshua Semple (verified owner) –
Robin (verified owner) –
Supremely festive with the the usual accompaniments of pickles and mustard. Great flavour.
Mavis Kirkham (verified owner) –
Mr Bulman (verified owner) –
As always, absolutely delicious! Recommended it to a friend who was delighted with theirs too!
Mrs D. Houghton (verified owner) –
MAXINE (verified owner) –
Would highly recommend, amazing flavoured meat and fantastic service.