Free range hams
Free range hams (Tamworth hams) are dry cured using traditional Irish pork curing methods. We take whole free range Tamworth pork legs, remove the bone, then dry cure the hams using saltpetre, salt and sugar, which is rubbed into the rind of the ham, and which naturally seeps into the meat by a process of osmosis. After several weeks the Tamworth hams will be cured, and are then hung for four weeks to dry. After this time some hams are ready to sell unsmoked, and other hams are smoked over oak chippings. Tamworth hams are available whole or cut into smaller joints.
We also have available especially for Christmas traditional brine cured sweet cure gammons produced from indoor reared Landrace pork.
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02844 617246
02844 617246
