Free Range, Slow Grown, Dry Cured Gammon Steak

Hand salted, dry cured free range pork leg in muslin bags for up to 4 weeks to provide that old fashioned flavour and texture. No shrinking in the pan or appearance of water when cooking.  

Pork is the meat that has been most compromised by intensive factory farming methods and selective breeding. That's why so much of what's on offer is dry and characterless. We breed  traditional native breeds of high welfare British pigs, which have a wonderful flavour. They have an essential covering of fat and a succulent, creamy meat.