Our Boneless Unsmoked Gammon Joints are cured from the very best selected pork legs using a traditional family recipe. They have been cut from the best part of the gammon to ensure perfect eating, ready for roasting or boiling.
Prepared from our bone in aged Scotch loins of beef. We dry age all of our beef for a minimum of 21 days.
Our butchers remove the fat cap and all silver skin before rubbing the meat with bone marrow. We then tie the fat back to the loin for an incredible roasting joint.