Gammon Plain Rolled
£ 35.90 – £ 71.80
Dry-cured gammon joints from outdoor-reared pigs. These are sold raw for you to cook!
Available 1-4kg pieces, 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 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!
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Leg of Pork, Dry Cure: (Salt (80-90%), Sugar (10-20%), Preservatives (E250, E251) (<2%), Antioxidant (E301) (<2%).)
Our Classic Italian Sausage is similar to our increasingly popular Spicy Italian Sausage, just without the Chilli! Just coarsely chopped Pork, Garlic and Fennel Seeds. No Rusk, no preservatives, just a heavenly meaty sausage. They are delicious with roasted Mediterranean vegetables or cooked on the barbeque. They are also fabulous with garlicky roast potatoes, tomato [...]
Please note that 500g of back bacon is around 9-12 slices The perfect accompaniment to Sausages and Black Pudding for breakfast! If you have any questions, queries or special requirements, please do contact us and we will do what we can to help