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Dry Cure Gammon On the Bone


Our dry cured gammon joints are made using rare breed woodland reared Saddleback pork. We dry cure all our products by hand on site. The pork legs are carefully selected and prepared by our butchers for the dry cure which is then added by hand. . The joints are full of flavour and not over salty. 

Cut: Dry cure Gammon Joint
Matured: 7 days
Shelf Life: 7 days+
Weight: 4kg+




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