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£12.99/kg
Guide price:
Uncooked joint of dry cured gammon. Dry cured from local free range pigs the cured leg is a lean alternative for a Sunday roast. Perfectly tender and tasty pork which can be boiled and baked to give that crispy finish. Glaze with Fordhall honey and sugar once boiled, for that final golden sticky glaze.
Pork, Salt, Sugar, Preservatives (E250, E251), Antioxidant (E301)
Sulphites
£15.49/kg
£5.00/each
Price:
£8.25/each
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