Traditionally cured by hand using British Pork Legs

So, what makes our gammon steaks different from the rest? Well we make ours thicker because our butchers believe that’s what a great gammon steak should be.

We use our traditional curing recipe but it in a brine format to help the cure penetrate the meaty pork legs we select. Because of this, our gammon steaks always keep more of their succulence and flavour when cooked, leaving only one question for debate; egg or pineapple?


British Pork Leg (88%), Water, Salt, Preservatives, (Sodium Nitrate, Sodium Nitrite).

For allergens, including cereals containing gluten, see ingredients in bold.

Cooking Instructions

For best results cook from chilled. Remove all packaging.

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11 - 15

To Grill - Place under a preheated medium to hot grill for 11-15mins, turning regularly

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9 - 11

To Fry - Heat a little oil in a frying pan. Gently fry on a medium heat for 9-11 minutes, turning frequently


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Nutritional Information

Typical Values Per 100g Raw % of an adults Reference Daily Intake Reference Daily Intake of an average Adult
Energy (Kj) 627 1075 13 8400
Energy (Kcals) 150 225 13 2000
Fat (g) 9 8 12 70
of which are saturates (g) 2.9 1.3 7 20
Carbohydrate (g) 0.1 0.2
of which sugar (g) 0.1 0.2 0 90
Fibre (g) 0.5 0.5
Protein (g) 17.4 45.5
Salt (g) 1.8 5.1 85 6

Storage Instructions

  • Keep refrigerated, once open use within 2 days

  • Suitable for home freezing. Freeze on day of purchase & use within one month

  • Defrost thoroughly before cooking & use the same day. Once defrosted do not re-freeze

Recycling info

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Widely recycled

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Not Currently recycled

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