FAQ

Guide to Induction Cooking

Induction cooking has long been popular with professional chefs and budding cooks who aspire to be chefs from their state-of-the-art kitchens at home, and more recently they are becoming more popular with general home-maker who lives a very busy lifestyle but likes to come home and cook a quick supper in their modern kitchen. For example, it takes just two minutes to boil a pan of water for your pasta, as opposed to an average of eight minutes on [...]

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. Not only are all our products made from British Outdoor Reared Pork, when we make our sausages, we use a natural casing which means that it is not artificially manufactured   You will also find that this means no two sausages are the same shape or size! By comparison when you buy a sausage from most retail [...]

What is the difference between Ham and Gammon?

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. Buy Produce Featured In This Post [...]

How do I cook a Gammon Joint?

A really simple no-fuss method for Cooking your gammon joints, why not try one of our lovely recipes for gammon joints here. 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 try our delicious [...]

How Do I Cook Slipper Gammon Joints

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 of cooking time per lb of meat. When the period of time allowed has elapsed, pour off [...]

What is the difference between Ham and Bacon

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. Buy Products Featured In This [...]

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 gammon joint is an ideal meal for busy cooks because it's simple enough to prepare for a weekday meal, yet attractive enough [...]

Can Bacon and Gammons Be Frozen

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 [...]

What is an Oyster Gammon Joint?

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 [...]

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 do find the time [...]