Organic Gammon Joint (1kg avg)

£14.75

Although famous for its great success when used as the centrepiece of a roast, gammon is actually surprisingly versatile. Of course we’d hate to deprive you of the initial roast, which is a great chance to do the traditional honey and mustard dressing (why does sticky food taste better?) But we urge you to use at least a little bit to try out gammon stew, or gammon sandwiches, or whatever marvellous concoction you invent yourself. Because, really, we have yet to be disappointed by anything with gammon as an ingredient.

Read More Read Less

Producer

Our organic pork comes from Richard Hazell at Scrubbitt’s Farm in Gloucestershire. His pigs spend all of their lives outside in the fresh air. They have access to huts with warm straw beds and in the summer they wallow in mud to keep cool. Sows about to give birth are looked after extra specially and only after 8-10 weeks will Richard start weaning piglets from them, which is much more family time than with conventional methods. “It is seamless, stress free and they don’t miss mum as much. Nor she them, also important.” Just how we like it.

Ingredients & allergens

Pork*, Water, Dry cure* (contains sea salt, sugar*, preservative: E250 sodium nitrite) * = produced to organic standards.

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

Storage & prep

A lovely way to add a sweet richness to your gammon joint is to poach it in enough apple juice and cider to cover; add some cloves, garlic, bay leaves and peppercorns and cook for an hour. Drain liquid, trim excess fat and score a crisscross pattern along the outside. Drizzle honey over the top and roast in an 180°C oven for 20-25 minutes, to crisp and caramelise the outside. 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.

Organic Gammon Joint (1kg avg)

You might also like to try...