From DukesHill
Our delectable gammon joint comes from the silverside of the leg and is butchered by hand before being cured for 3 days with an additional 5 days of maturation. Once all gristle and bone has been removed, the joint is strung before being gently rubbed by hand with muscovado sugar. Finally, it is is vacuum packed and left to marinate for a minimum of 5 days, sealing in all of the moisture and flavour to create an incredibly tender and succulent joint.We only use high welfare Outdoor Bred British Pork and work closely with our suppliers and farmers to ensure that our pigs live happy lives.The Gammon Joint should be cooked in the cooking bag to ensure maximum flavour.