Unsmoked gammon 1kg

Unsmoked gammon 1kg

SKU# FINGAMOFF1000

Availability: In stock

£18.45

This gammon joint is spot on for a family meal. The organic pork is lightly cured to bring out its natural sweetness, then matured for maximum flavour and tenderness.

It’s easy to cook – simmer in water, then finish off in the oven with a glaze of your choice (mustard or citrus flavours go beautifully). Add buttery mash and steamed seasonal greens and you’ll have a fine lunch on your hands. Serves 3-4.

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

Quick Overview

This gammon joint is spot on for a family meal. The organic pork is lightly cured to bring out its natural sweetness, then matured for maximum flavour and tenderness.



It’s easy to cook – simmer in water, then finish off in the oven with a glaze of your choice (mustard or citrus flavours go beautifully). Add buttery mash and steamed seasonal greens and you’ll have a fine lunch on your hands. Serves 3-4.



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


Storage

Keep in the fridge below 5°C and use by the date on the label. Once opened use within 2 days. Can be frozen.

Cooking

No need to soak. Cover in water (add a little cider, some herbs or veg if you like) and bring to a boil. Cover, and reduce to a simmer for 45 mins per kg. Allow to cool in the cooking liquid. Serve warm, or coat with a glaze and brown in the oven for 30 mins.

The choice of glaze is enormous. Try a mixture of apple concentrate, brown sugar, mixed spice and mustard powder. Marmalade is good, as is honey and mustard.

Ingredients

Pork leg, salt*, sugar, preservative (sodium nitrite*), antioxidant (sea buckthorn).

Allergens in bold, * non-organic. This product is made in an environment where milk and oat gluten may be used.

About the supplier

This gammon is made for Riverford by Native Breeds Charcuterie, based in the Forest of Dean, Gloucestershire. Native Breeds was started in 2003 by Graham and Ruth Waddington, when they decided to keep a pig or two on a rough piece of land next to their house, and sold the home-made sausages and bacon to neighbours and friends. A hobby became an ambition, and 14 years later, Graham and Ruth’s small but very skilled team are amongst Britain’s leading curers and charcutiers. They have won national food awards and supplied Michelin-starred chefs with their cooked, smoked and air-dried charcuterie, made in small batches from the best organic meat.

Nutritional Information

per 100g
Energy (kJ) 866 kJ
Energy (kCal) 208 kCal
Fat (g) 14 g
    of which Saturates (g) 4.8 g
Carbohydrate (g) 1.8 g
    of which Sugars(g) 1.8 g
Protein (g) 18 g
Salt (g) 3.9 g