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Andrea and Paul

Gammon off the bone


Our whole Horseshoe Gammon joints from the centre of the leg, taken off the bone are beautifully tender and full of flavour. The Horseshoe Gammon Joint gets its name from the horseshoe shape of this joint.

We only use traditional techniques when it comes to the curing of the joint and we dry cure all our pork by massaging the curing salts into it over 21 days. This produces a superb gammon with a great texture and exquisite characteristic flavoursmaking it easy to carve hot or cold.

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