Gammon Smoked On The Bone
£ 39.38 – £ 78.75
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
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!
5 reviews for Gammon Smoked On The Bone
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Leg of Pork, Dry Cure: (Salt (80-90%), Sugar (10-20%), Preservatives (E250, E251) (<2%), Antioxidant (E301) (<2%).), Smoke
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Boned and rolled loin and belly of pork, fragrant with fennel, garlic, parsley. A whole piece is 3kg, but we can also cut this down to any size you need. Give us a call to chat about exactly what you need
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.
Treat yourself and your family to a fabulous roast dinner! Please do contact us if you have any queries
Canice O’Reilly (verified owner) –
Superb gammon. Not overly salted and delicately smoked. Easy to cook with a great card showing what to do. The only suggestion would be not to throw the boiling liquor away but to use it making soups such as pea & ham or lentil & ham. I will be back for so much more. Thank you
Casper M. (verified owner) –
Great flavour, not too salty.
Mavis Kirkham (verified owner) –
Great. Arrived on time. Beautifully packed so it was still icy cold after two days in the cellar. The meat was beautiful, as always and the bone made the best soup of the year.
James Wood (verified owner) –
David Rookes (verified owner) –
Keep the fat for pork scratching