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