We now produce our own dry cured Gammon on the premises.
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. We use a “cold smoking” process wich imparts an excellent deep flavour to the cured meat. Cold smoking imparts the richness and flavour of the maple smoke but not the heat that would cook the meat.(More about our smoker here >>)
Cooking Dry Cured Gammon
Gammon is a very tasty dish eaten hot or cold. If you would like a recipe suggestion have a look here for a splendid roast gammon recipe (with Cider, Calvados and apples).
Alternatively you can boil the joint allow about 1 hour to the kilo plus 30 minutes. Add vegetables such as carrot, onion, leek and turnip as the will enhance the flavour as well as giving you a tasty ham stock (very good for pea soup). At the end of the cooking time remove the skin and serve it with a traditional Madeira or apple sauce.
To eat cold as sliced ham, remove the skin as soon as it has cooled enough to handle then rest the joint – you can roll the meat in toasted breadcrumbs for an attractive presentation.