Smoked Gammon Joint From Free-range Pigs

ESSENTIAL CHRISTMAS DATES: Order deadline midnight Monday 14th December for *mainland deliveries on Friday 18th December. Market collections 19th and 20th December. Local deliveries Tuesday 22nd December Farm collections Tuesday 22nd December (10am-2pm) *Scottish Surcharge areas: we recommend ordering by Monday 7th December to allow for longer delivery time arriving by Thursday 17th December New Year Ordering: We will be closed for deep cleaning and festivities Tuesday 22nd December – Monday 4th January. Place orders by midnight Sunday 3rd January for deliveries Friday 8th January. Check-out delivery options and costs here  

INFORMATION ABOUT OUR HAMS AND BACONS

We home-cure our hams and bacons using the traditional slow dry-curing method of thoroughly and carefully applying the cure by hand to each piece before leaving it to cure. We don’t inject our hams or immerse them in brine for a quick-fix cure. Neither do we use cure-accelerators, colorants, colour-fixers or silica gel to make our hams absorb water to artificially increase their weight (all practices used by industrial ham and bacon manufacturers for the supermarkets). Our dry-cure is Sugar-free and  includes Sea-salt  and the minimum amount Sodium nitrite (E250). Excessive amounts of Nitrites and especially the more aggressive  Nitrates are unhealthy. We use the lowest possible Nitrite content as part of our dry-cure mix (50 ppm as opposed to 250ppm used by mass producers of ham for supermarkets) and approved by the Soil Association. After curing and cooking, laboratory tests that we have had conducted demonstrate that the Sodium nitrite residue is reduced to 7ppm or less (less than in a stick of celery, or that you might have naturally in your saliva). Sodium nitrite is an important constituent in a curing salt as it controls those microbes which cause food poisoning.  Our ham and  bacon are ‘nitrite-lite’.