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.
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).
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.
|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|