The Curing Process
First we select the best ingredients – From Blythburgh Free Range Pork (see more here >>). Next plenty of manual effort when the curing salts are rubbed directly by hand onto the outside of the pork joints or hams. These are then left to cure in our cold room for two to three weeks.
In this slower process the salt curing compounds slowly penetrate through the entire ham, drawing out the moisture, the weight of the ham is often reduced by up to 18 to 25 percent. The loss of moisture produces a more intense flavour and deepens the colour of the ham.
Starting with the best quality Pork, using a traditional manual process and allowing plenty of time allows us to create a truly exceptional range of dry cured Gammon for our customers with superior taste and texture. Come in a see us for a whole ham (leg), boned and rolled joints or a tasty gammon steak.
We also produce smoked Gammon on the premises. Using our own premium Gammon and the latest in natural draft smoking technology (It allows precise control of the end result). We use a “cold smoking” process which imparts an excellent deep flavour to the cured meat. The joints are cold smoked for four to six hours. This allows the maple wood smoke to impart that extra richness and depth of flavour.
This cold smoking imparts the richness and flavour of the maple smoke but not the heat that would cook the meat.