The pork used when we butcher & prepare our bacon is RSPCA Freedom Foods pork, farmed near Easingwold. Colin & his family have supplied our pork for the last 20+ years. Colin’s 2 sons now work in the business ensuring our supply chain for the next generation.

Our gammon is butchered in house, skinned, trimmed & prepared ready for curing. We cure our gammons without phosphates which means water isn’t trapped in the meat. The result? No nasty white scum when you cook our gammon joints.

I consider the best way of cooking our gammon joint is to roast at 180c to reach an internal temperature of 75c, a mustard & brown sugar rub is a good addition to flavour & colour the joint. Serve with buttery mash, spring cabbage & a nice Yorkshire mustard or beetroot chutney.

Allergens: none