Each steak is roughly 250g
If you have any questions or specific requirements or requests, please do get in touch with us and we will be happy to help
Our Gammon Steaks come from our whole Gammons
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 gammon steaks, 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 our plain 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 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%).)
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
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
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