Dry Cure GammonDry cure gammon joints are cured in house by us, made to our own special recipe. To produce it we select the best pigs from local farmers and cut the pork to our specification before curing. Once cut the special recipe curing mixture is hand rubbed on the cuts of pork and laid down to cure and slowly absorb the special blend of salts and sugars to develop a full flavour. After the right time has passed and not a moment too soon the gammon is hung to

Lean and tender pork loin with skin on for perfectly crisp crackling

Once cut the special recipe curing mixture is hand rubbed on the cuts of pork and laid down to cure and slowly absorb the special blend of salts and sugars to develop a full flavour

garlic butter dish for a luxurious dinner

Lemon Juice

Carbohydrate: 0g

This is best served rare or medium rare

This is both sides of the loin and fillet of lamb with the bones removed and hand tied

9g Carbohydrate 7g Of which sugars 0

Energy: 824 kJ/ 198 kcal

These are excellent cooked as they are but can easily be diced up to make lamb skewers or for quick cook curries

their reputation for quality is matched only by their commitment to the customer

Over time they have developing their own breed over the years