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 add a classic pickling spice blend made with mustard seeds, coriander, peppercorns, allspice, cloves, bay leaf and warm aromatics. These spices gently infuse the meat over time, creating a deeper, more rounded flavour.

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.