Our gammon steaks are taken from the hind leg of the pig, or from the heart of the loin. Combined with some ace natural marbling, the dry curing process results in tender steaks with an amazing sweetness.
With a rind of juicy fat to ensure a juicy cook, you really can't go wrong with a gammon steak. Our farmers' outdoor-reared, native breed pigs develop an intense flavour and a lovely, healthy natural layer of fat as they mature at their natural pace.
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Minimum weight: 454g (8oz steaks)
Minimum weight: 680g (12oz steaks)
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Gammon and apple is a midweek favourite. Make a few quick snips in the fat rind, brush with a little bit of oil and then pop the gammon under the grill. Turn after about 3 mins and add a few slices of apple. After another 3 mins, brush with a little bit of honey and grill for 1 min more. Serve with some crushed new potatoes and peas. Simple but super tasty!Check out more recipes
Free range and rare breed pork is darker than the mass produced pork that you might usually find. With a richer taste, you won't be disappointed. Gammon steaks are perfect for a quick meal but if you're cooking for a cast of thousands consider a horseshoe gammon