Uncooked off the bone gammon 1.5kg

Uncooked off the bone gammon 1.5kg

SKU# FINGAMOFF1500

Availability: In stock

£25.75

This gammon joint is spot on for a family meal. We dry cure organic pork with salt, then hang it to mature, giving it maximum flavour and tenderness.

It’s easy to cook – roast gently, adding a glaze of your choice for the last half hour of cooking. Mustard or citrus flavours go beautifully. Add buttery mash and steamed seasonal greens and you’ll have a fine lunch on your hands. Serves 4-6.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

Quick Overview

This gammon joint is spot on for a family meal. We dry cure organic pork with salt, then hang it to mature, giving it maximum flavour and tenderness.



It’s easy to cook – roast gently, adding a glaze of your choice for the last half hour of cooking. Mustard or citrus flavours go beautifully. Add buttery mash and steamed seasonal greens and you’ll have a fine lunch on your hands. Serves 4-6.




Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.


Storage

Keep in the fridge and use by the date on the label. If you’re not going to eat it straight away, freeze on the day we deliver and it will keep its flavour and tenderness for up to 6 months. Once frozen, defrost thoroughly and eat within 24 hours. Don’t refreeze once you’ve thawed it.

Ingredients

Pork, cure (salt*, preservatives E250* & E252*), (* non organic).

For allergens see ingredients in bold. Prepared in a mixed kitchen, may contain traces of : wheat, oats, spelt, egg, milk, almonds, hazelnuts, cashews, walnuts, peanuts, soya, sesame, celery, celeriac, mustard, port (sulphur dioxide).

Cooking

It is best to get your gammon joint out of the fridge an hour or so prior to cooking.

All properly cured gammon can be salty, so it is always better to soak or simmer it prior to baking. Either soak your gammon in cold water for 8-10 hours or, if you are short of time, place in a pan of cold water and bring to a simmer. Discard the water at the end.

Bake at 175°C for 55 mins per kg plus 30 mins. Add your glaze for the final 30 minutes.

Organic pork farmer

Our pork comes from Richard Hazell on Scrubbets Farm in Tetbury, Gloucestershire. Their pigs are mostly of the Duroc breed, mixed with Landrace and Large White. This makes for hardy animals with tasty meat, granted an old-fashioned flavour and texture by their higher fat content.

The pigs are reared outdoors to the highest welfare standards. They have lots of space to roam and engage in natural behaviours, and are regularly moved onto clean, fresh organic pasture.

Nutritional Information

per 100g
Energy (kJ) 598 kJ
Energy (kCal) 143 kCal
Fat (g) 8.2 g
    of which Saturates (g) 2.5 g
Carbohydrate (g) 0.2 g
    of which Sugars(g) <0.1 g
Protein (g) 17.1 g
Salt (g) 4.08 g