Gammon Plain On The Bone
£ 35.50 – £ 88.75
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.
Making Dry-Cured Unsmoked 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 unsmoked 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!
3 reviews for Gammon Plain On The Bone
Only logged in customers who have purchased this product may leave a review.
Leg of Pork, Dry Cure: (Salt (80-90%), Sugar (10-20%), Preservatives (E250, E251) (<2%), Antioxidant (E301) (<2%).)
This can be purchased as half the leg (1.5kg) or the whole leg (2.3kg). Please do feel free to contact us should you have any queries, questions or specific requirements.
Dry-cured gammon joints from outdoor-reared pigs. These are sold raw for you to cook! Available 5kg 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
The bottom bone of the leg, with the strong muscle attached. Heavily marbled with fat, this joint converts after long, long cooking into a meat of great beauty, succulence and tenderness.
Anonymous (verified owner) –
An excellent straightforward gammon.
I soaked for 24 hours and then cooked in foil in the oven. Cooked this way it needed the soak, tho’ maybe not if to be boiled.
David Rookes (verified owner) –
Not eaten this yet but looks really good
Andrew Queen (verified owner) –
Pierro and Cameron do a great job.