We use a “cold smoking” process which imparts an excellent deep flavour to the cured meat. The joints are cold smoked for four to six hours. This allows the cherry wood smoke to impart that extra richness and depth of flavour.


Individual product weight and price may vary per item.

Smoked Gammon Joint

7.95 Kilograms
weight kg

    Main Road,



    BN18 0EY

    01243 551327

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