Gammon on the bone is ideal for use all year round but tends to be particularly popular during the Christmas festive period.
Gammon is the meat joint from the hind leg of the pig and is cured in brine for that distinct gammon taste.
Very versatile for making second dishes from any leftovers. My favourites are pea 'n' ham soup, leek 'n' ham pie and hot toasted ham 'n' cheese sandwiches!
Expect nothing but the best. Our meet is sourced from only the finest, pure-bred animals from farms we trust.
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