Boned and rolled, horseshoe gammon is the best cut of gammon taken from the middle of the leg. Combined with some ace natural marbling, the dry curing process results in a tender joint with amazing sweetness and flavour to spare.
This amazing joint makes for an epic carving centrepiece and the leftovers (if there are any!) fill some of our favourite sandwiches! 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.
Available weights: 1.4kg, 2kg, 2.5kg, 3kg
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.
Always pre-boil your gammon for an hour or so with a few bay leaves, peppercorns and a cinnamon stick or two. Then you can remove the skin, score the fat, cover in a bit of honey (or maple syrup!) and she's ready for a bakin'. Pop her in the oven at a medium heat for about half an hour. I'm not sure there'll be leftovers!Check out more recipes
Much like a good joint of beef, gammon can go on long after you've cleared up after Sunday lunch. Slices served with baked potatoes, a cheese board or stacked in a sandwich the next day - you really can't go wrong