"Wiltshire Cure" Gammon Hams, Real English syle Gammon hams
It is a yummy American concoction known as Corned Beef and Cabbage specifically liked by Irishmen. It is a perfect Irish dish best to serve at St. Patrick’s Day with Boiled Bacon and Cabbage. Collar Boiling Bacon is prepared by following the traditional method of “Wiltshire Cure”. The meat is taken just above the shoulder of the pig. It is ideal to take...
We want to make your life easier, therefore we cure our uncooked Gammon ham with the help of “Wiltshire Cure” method to produce a sweeter, less salty ham. Bone is channeled (the bone has been removed while it is still fresh without cutting the outer skin of the ham) to make it easy to penetrate the meat while cure and accelerate the curing process. It is...
We use the over 300 years old “Wiltshire Cure” method to cure our hams and gammon joints. The method is used to cure Bacon and cut into 4 Lbs. joints. You can make gammon steaks, or boiled them to make ham sandwiches or bake ham to enjoy with cheese and roasted potatoes.
Traditionally prepared delicious Gammon Steaks are tender, juicy and flavoursome. You can fry them, grill them or roast them as per your choice. It is perfect for breakfast, exquisite for dine and tremendous for tea and smashing for supper.
Our Gammon Joint Sampler Box is two boxes in one. 4 lbs. gammon joint can be baked in oven, or you can boil it for dinner, or just make real ham sandwiches with it just like sandwiches you got in the pub back home. You can use it in any way as per your desire.
Gammon steak is cured with “Wiltshire Cure” method that is more than 300 years old and was used in the UK. It takes more than two weeks to cure traditionally and it is best to cook at home and can be kept well for up to four months. It is ideal for boiling, baking, roasting and grilling.