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?