Description

Our premium gammon is crafted the traditional way — dry-cured for up to two weeks, allowing the natural flavours of the meat to deepen slowly. During curing, we season it with crushed fennel and coriander, which infuse the meat with warm, aromatic sweetness and a gentle hint of citrus. These classic flavours work beautifully with pork, enhancing its natural richness without overpowering it.

After curing, the gammon is smoked to perfection and finished with a traditional honey mustard glaze that caramelises beautifully when heated. Because it’s fully cooked, you can enjoy it cold straight from the fridge, or warm it up for a centrepiece that fills your home with festive aroma.

Dry-curing draws out moisture gradually, concentrating flavour and giving the gammon a firmer, more satisfying texture — a noticeable improvement over quicker curing methods. The result is a premium cut with real character, ideal for any Christmas table.

Perfect for family gatherings, festive feasts, or a show-stopping holiday platter. Let the flavours speak for themselves.