Blythburgh Free Range Gammon (boneless)
Available all year
- Free range pork
- Easy carve
- Joints range from 1kg - 7kgĀ
- Dispatched chilled
The gammon comes from the hind leg of the pig. The leg is then cured in the same way as bacon. Please note that the shape of the joint differs according to the size/weight, with the smaller gammons (eg 2kg) appearing thicker than the larger ones (eg 6kg) which look longer and thinner. Skin and fat cover may vary, particularly with the smaller joints. If you require guaranteed good fat cover, do not order a 2kg-3Kg joint.
Some people are confused as to the difference between gammon and ham. Gammon is the raw leg which even though it has been cured (brined in salty water, and optionally smoked as well), still has to be cooked to eat. However the curing means that it has a much longer shelf life as a raw gammon, or cooked as ham, as was required by our predecessors in the time before fridges and freezers.
We would recommend cooking your own ham from the gammon and adding your own glaze to it. You can't beat Delia's recipe! We offer smoked or unsmoked (or 'green' as it is known in the trade) as an option.
Please note that this product does not need soaking before use.Ā
Refer to Ingredients list
Ā
In my family, the hot gammon is our dinner on Christmas Eve, and we then feast on the cold ham for the rest of the Christmas break, often with poached eggs for breakfast.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Available all year
- Free range pork
- Easy carve
- Joints range from 1kg - 7kgĀ
- Dispatched chilled
The gammon comes from the hind leg of the pig. The leg is then cured in the same way as bacon. Please note that the shape of the joint differs according to the size/weight, with the smaller gammons (eg 2kg) appearing thicker than the larger ones (eg 6kg) which look longer and thinner. Skin and fat cover may vary, particularly with the smaller joints. If you require guaranteed good fat cover, do not order a 2kg-3Kg joint.
Some people are confused as to the difference between gammon and ham. Gammon is the raw leg which even though it has been cured (brined in salty water, and optionally smoked as well), still has to be cooked to eat. However the curing means that it has a much longer shelf life as a raw gammon, or cooked as ham, as was required by our predecessors in the time before fridges and freezers.
We would recommend cooking your own ham from the gammon and adding your own glaze to it. You can't beat Delia's recipe! We offer smoked or unsmoked (or 'green' as it is known in the trade) as an option.
Please note that this product does not need soaking before use.Ā
Refer to Ingredients list
Ā
In my family, the hot gammon is our dinner on Christmas Eve, and we then feast on the cold ham for the rest of the Christmas break, often with poached eggs for breakfast.
