Our Unsmoked Horseshoe Gammon has been dry-cured by our butchers resulting in the most deliciously sweet and tender meat. Cut from the hind leg, this joint is packed full of flavour.

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 Leg (98%), Salt, Sugar, Sodium Nitrate E251, Sodium Nitrite E250, Sodium Ascorbate E301.

For allergens see ingredients in BOLD.

Produced on a site which handles MILK and MUSTARD.