Our Dry-Cured Gammon Steaks are a midweek dinner favourite with their great taste and flavour. We hang our gammon whole after dry-curing it in our own cure recipe which allows the salts to dry out the meat, resulting in the most deliciously sweet and tender steaks.

Our bacon and gammon is traditionally dry cured in order to gently preserve the meat, without the need to speed up the process. Our curers say that the secret ingredient is time. The pork that we cure is sourced from passionate pig farmers in England, where the pigs are slowly reared on a natural diet. They are truly free-range meaning they are born and reared in fields all year around with straw bedded huts for shelter. This contributes to pork with great texture and incredible depth of flavour and supports our free-range pork industry.

Pork (95%), Salt, Water, Acidity Regulator (E500 (ii)), Preservative (E250 Sodium Nitrite), Antioxidant (E301).

For allergens see ingredients in BOLD.