ORGANIC GAMMON JOINT
We dry cure a whole leg of pork for around two weeks to create this delicious joint. Can be cooked and glazed whole to make a ham or cut it in to steaks for classic gammon and eggs!
- Minimum pack weight 1kg
- Minimum life on arrival of 7 days
- With curing salt and sugar
About Our Pork
Our rare breed Gloucester Old spot and Oxford sandy and black pigs are free range with plenty of space to root and forage. The large amount of exercise and their access to fresh pasture gives their meat excellent flavour and texture with good layer of fat throughout the muscle.
Our organic pork is farmed to strict Soil Association standards. We use a local, small-scale abattoir and the meat is butchered on-site.
Here at Haye Farm, our aim is to make a positive difference to the land. We see ourselves as custodians of this corner of East Devon, and so we farm in a way that increases biodiversity, nurtures the ecosystem that we’re part of and provides for future generations.