Free Range Beechwood Smoked Gammon Roasting Joint

Our gammon is first traditionally cured by hand using our unique, carefully balanced brine recipe of salt, water, sugar, and spices before being naturally smoked overnight over beechwood coals. The slow smoking gives the pork a rich, savoury flavour and gentle smokiness, while the beechwood adds depth without overpowering the meat. Perfect for roasting and glazing, then serving hot with all the usual trimmings. It is also delicious sliced cold and enjoyed in sandwiches, salads or leftovers the following day.