FAQ

Induction Cooking

Induction cooking has long been popular with professional chefs and budding cooks in their state-of-the-art kitchens. This style of cooking has been around since the 1950s.  However it seems to have been on a slow burner as far as popularity in the everyday home.  In part this is likely to be down to price and the fact that you need pans that have a magnetic field on the bottom of the pan.  There is also probably a lack of understanding [...]

Why we think our Sausages are special at Wiltshire Bacon

As soon as you bite into one of our Sausages you will instantly recognise the difference from most sausages you are likely to have eaten. All our products made from British Outdoor Reared Pork.  Our Sausages are made from primal cuts of lean shoulder pork with 100% pork meat, not fat, skin or meat from other areas of the pig that can be dry and less appetising.  Furthermore when we make our sausages, we use a natural casing which means [...]

What is the difference between Gammon and Ham

Understanding the difference between Gammon and Ham? When people ask what is the difference between gammon and ham it is quite simply that the gammon joint will be sold raw and needs to be cooked.  Once you have cooked the joint it then becomes ham. Ham is sold already cooked, often sliced, or dry-cured and ready for eating. Gammon is the name given to the meat from the hind legs of a pig that has been cured in the same way as [...]

How do I cook a Gammon Joint?

I regularly get asked how do I cook a Gammon Joint?  It is a really simple no-fuss method for Cooking your gammon joints. Cooking Method: Step 1: Place your Gammon joint in a large pan and cover with cold water, add cloves, black peppercorns or bay leaves to flavour, if required. Step 2: 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. That's it! Enjoy. Prefer to roast your Gammon? Why not [...]

How to Cook a Gammon Slipper Joint

We often get asked how to cook a Gammon Slipper Joint at this is one of the less common joints.   The answer is it is very simple. 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 of cooking time per lb of meat. [...]

The difference between Ham and Bacon

What is the difference between Ham and Bacon? The difference between Ham and Bacon starts right at the beginning of the process.  Ham can be cut from the hind leg of a pig or from other parts of the carcass, so it's a slightly less specific term.  Bacon is pork meat cut from parts of the pig other than the legs, such as the back, loin, collar or the belly. Other differences are that Bacon is sold raw and must be [...]

How To Cook a Smoked Gammon Joint

How to cook a Smoked Gammon Joint. 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 Smoked Gammon Joint is an ideal meal for busy cooks because it's simple enough to [...]

Can Bacon and Gammons Be Frozen

We often get asked the question Can Bacon and Gammons  be frozen?  The simple answer is 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 Can Bacon and Gammons be frozen to get the best results: There is a way to freeze bacon and gammon to keep it is tasty as possible. [...]

What is an Oyster Gammon Joint?

Oyster Gammon Joints are a cut of gammon.  They 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.  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 [...]

The Rind On Revolution

The Rind on Revolution:  Over the last few years, we have seen a large increase in the demand for Rind On Bacon. Whilst it is possibly due to personal preference I guess much has to be attributed to the increasing amount of people that are becoming interested in cooking and where the food actually comes from-true foodies! Equally, as the large stores give more space to ready meals as we all lead busy lives it is also noticeable when we [...]