Description
- Gammon joint is from silverside of leg
- Butchered by hand
- Cured for 3 days
- Maturation for 5 days
- Gristle and bone removed
- Fat peppered with coarsely ground black pepper
- Vacuum packed and left to marinate for 5 days
- High welfare outdoor bred British pork
- Cook in cooking bag to ensure maximum flavour











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