Traditionally Dry Cured Gammon Joint

The pork is from our very own free-range, rare breed, pedigree Gloucestershire Old spot pigs.

All of our gammon joints are traditionally dry-cured, so you benefit from all of the flavour without any of the shrinkage!
Comes Boned and Rolled.

Our gammon joints take around 10 days to cure, so we may need to contact you if we don’t have one ready. In this case, the joint would be ready for collection the following week.

Price per kilo = £11.50