Gammon Steak, Free Range (400g)

£5.25
(£1.31 per 100g)

Gammon has a following all of its own. And rightly so. Unlike ham, gammon is cured before being cut, making the flavour more mellow and less salty. Gammon’s ideal for grilling or pan-frying, partnered with caramelised fresh pineapple. Delicious.

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Producer

Our high welfare pork comes from award winning Rob Mercer from Packington Fields Farm in Staffordshire. Rob’s family have been farming pigs since Great Grandpa Percy (oink oink) began four generations back. His pigs love to run around Rob’s 20 acre paddock. “I’m really keen on reducing our impact on the environment,” he says, and he’s right. He’s planted grass margins around his fields and he keeps the corners of his fields wild with bird seed and pollen and nectar mixes. And what with solar panels on sheds, too, we think Rob’s one of the good eggs (and bacon).

Ingredients & allergens

Pork (83%), Water, Salt, Preservatives (E250, E252), Antioxidant (E301).

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information per 100g/ml Energy (kJ): 575.0 Energy (kcal): 138.0 Protein (g): 17.50 Carbohydrate (g): n/a Fat (g): 7.50 Salt (g): 3.0 (of which sodium: 1.50)

Storage & prep

Test if the steaks are salty by frying a small piece in a pan until cooked. If they are salty, cover with cold water and soak for 1 hour. Drain, dry and then snip along the rind at intervals to stop the steaks curling up as they cook. Brush both sides with the melted butter and grill for 3-4 minutes each side until cooked through and the fat is crisp. Try crowning your gammon with a slice of caramelised pineapple. Pork should be kept at a very cool temperature, wrapped and kept away from other foods. Pork can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed pork can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Gammon Steak, Free Range (400g)

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