Boiled, baked or roasted, smoked gammon joints are a traditional meal served in many British homes. The type of wood chips that the gammon joints are smoked over determines their smoky flavour. Ours are smoked over oak chips, for a period of 14 to 16 hours, to create our truly incredible flavour, with no extra colours added. A gammon joint is an ideal meal for busy cooks because it’s simple enough to prepare for a weekday meal, yet attractive enough [...]
What is the difference between ham and bacon? Ham can be cut from the hind leg of a pig or from other parts of the carcass, so it’s just a slightly less specific term. Bacon is meat cut from parts of the pig other than the legs, such as the back, loin, collar or the belly. Bacon is sold raw and must be cooked before being eaten. Ham is usually sold pre-cooked and therefore can be eaten straight away.
To cook a slipper joint is very simple and we have some lovely recipes for gammon joints here. Method: Remove packaging and immerse the gammon slipper joint in cold water for 12-24 hours. Remove from cold water and place the gammon slipper joint into a large lidded saucepan and add cold water until the ham is almost covered and put on the heat. Allow 15-20 minutes cooking time per lb of meat. When the period of time allowed has elapsed, pour off the [...]
To cook a gammon joint is very simple and we have some lovely recipes for gammon joints here. Cooking Method: To boil a gammon joint, place it in a pan and cover with cold water, add cloves, black peppercorns or bay leaves to flavour if required. Bring the water to the boil, then reduce the heat, cover and simmer for 20 minutes per 450g plus 20 minutes or until thoroughly cooked. Enjoy.
What is the difference between gammon and ham? Gammon is the name given to the meat from the hind legs of a pig that has been cured in the same way as bacon. The main difference between gammon and ham is that gammon will be sold raw and needs to be cooked; ham is sold cooked or dry-cured and ready for eating.
Oyster joints are a cut of gammon and are one of the old-fashioned names that seem to have been lost amongst the generalisation of our bacon industry today. As the popularity of the supermarkets has grown -this joint is not seen on the shelves of supermarkets but instead, it’s usually reformed in their hams. We produce a range of oyster gammon joints that only differ by weight and price. All our joints are individually trimmed and netted to keep a good shape [...]
Yes, you can freeze all our bacon and Gammon. However… a point to remember. Freezing is great for convenience and it will help you save more as the bulk buy is available on many of our pork products online. How To Freeze Bacon and Gammons There is a way to freeze bacon and gammon to keep it is tasty as possible. Always wrap the bacon or gammon as carefully as possible. Brown paper or aluminium foil is good as you want to prevent [...]
We are asked this question quite often and we’re more than happy to explain the difference. Our bacon is dry cured and then Naturally Oak Smoked. What’s the difference between Naturally Oak Smoked Dry Cured Wiltshire Bacon and commercially smoked bacon? Essentially we are smoking bacon today to produce the characteristic flavours we like to enjoy. It is actually one of the oldest food preservation methods. This is achieved in various ways: Naturally Smoked Wiltshire Bacon. We take our dry cured bacon that we have [...]
Yes, you can freeze all our sausages as we start with fresh pork, ie, not previously frozen. Freezing is great for convenience and it will help you save more as the bulk buy is available on many of our pork products online. How To Freeze Sausages There is a way to freeze sausages to keep them as tasty as possible. Always wrap the sausages as carefully as possible. Brown paper or aluminium foil is good as you want to prevent frost from [...]
Ever wondered what the difference between a collar bacon joint and a fore end bacon joint? Well, first of all, bacon joints are a great alternative to gammon joints. Bacon joints are from the front end of the pig and carry more marbled fat which is in between the muscles or ‘intramuscular’ to get technical. This produces tender, moist joints, full of flavour. Easy to cook bacon joints, no need to pre-soak and can be frozen if you wish. What are Collar Bacon Joints? Collar [...]
