Our Own Traditional Ham
Our most popular ham is a local smoked gammon; boned, rolled and cooked, and left unglazed. We then vac-pac it to help preserve the ham and to maintain its composition but include a tub of honey & mustard glaze for you to dress the ham just before tucking in.
We like to get our pork from Chris Schwier, who runs a small family farm just on the Norfolk side of the Suffolk boarder. He has an outdoor herd of Large White crossed Duroc, which is looked after by a small team and finished in strawed barns to consistency. Bramfield Meats, who do all our butchery logistics, also uses these pigs for its range of cured products; echoing the kudos we feel Chris’ pigs provide.