Deli Hams and Cooked Meats - Regionally Sourced British Speciality Ham, Pork and Beef

Cumbrian Dry Cured Gammon

Cumbrian Dry Cured Gammon

This traditionally cured ham has no brine injection. It is rubbed and then covered with curing salts for a minimum of seven days before being slow-cooked and held for the further seven days in it’s own juices for the flavour to develop. The result is an old-fashioned deep pink colour, a fibrous open texture and a traditional full flavour. Made with 122g of British pork leg per 100g of finished product.

Buckinghamshire Matured Gammon Ham

With four days in cover brine and two days drying, our Matured Gammon has a deep pink colour and a real old-fashioned ‘Ploughmans’ texture and flavour. A sachet of Wholemeal Breadcrumbs can be supplied with each joint to further enhance its rustic appeal. Made with 121g whole British pork leg per 100g of finished product.

Cumbrian Easy Carve Honey-Cured and Roasted Ham on the Bone

With honey in the cure, a diamond-scored finish and roasted with more honey, this easy-carve ham has found a loyal following since its launch in 2003. The sweetness of the meat is complimented by the flavour of the honey-roasted outside, giving a beautifully balanced finish. Made with 107g whole pork leg per 100g of finished product.

Cumbrian Easy Carve Slow-Cooked Ham on the Bone

A traditional flavour and presentation, our plain and simple Ham on the Bone is cooked in its own juices for up to nine hours, giving a moist but firm texture to the finished slice. Ideal for machine-slicing or hand carving, it also looks great coated in fresh golden breadcrumbs. Made with 108g whole pork leg per 100g of finished product.

Cumbrian Roasted Marmalade Ham on the Bone

This fantastic ham looks and tastes amazing. It is part cooked with the skin on to retain all the flavour before being stripped, scored, and smothered in thick cut English marmalade (the equivalent of almost a whole jar for every ham!). Perfect for carveries, it’s sticky and mouth-watering appearance is protected by packing each ham in a large controlled atmosphere tray. Made with 118g of whole British pork leg per 100g of finished product.