Our dry cured gammons are as good as you can get. The dry curing process concentrates the flavour of our produce much better than that of brine curing. After being cured we then air dry our gammons for a number of days until they are ready to go.
We only use the pork from the native breed pigs that come from our sustainable farms. These pigs have a flavour and texture that really makes our hams so fantastically delicious.
