Our unsmoked Sandridge slipper joint (1.5-2kg) is a smaller cut. It comes from old-fashioned Wiltshire gammon that’s cured on the farm to a traditional recipe from its own pigs, described as “The finest British cured pork” by food critic, Tom Parker-Bowles.
The Sandridge slipper joints are incredible value and absolutely delicious.
These gammons (uncooked hams) are as traditional as it is possible to get. The Keen family breed the pigs on Sandridge farm in Wiltshire, where they have farmed for many generations. Following in his father’s footsteps, Roger Keen grows mostly grain on just over 300 acres. This grain, together with the leftover portion of milk from cheese-making, provides a natural diet free of artificial hormones, growth promoters or routine antibiotic feed additives. Their pigs are mostly large White and Landrace breeds, which they cross with older breeds such as Gloucester Old Spot, Saddleback and Duroc, to get the best quality pork.
How it’s made
At Sandridge, whole sides of pig are immersed for four or five days in large tanks of brine – a solution of salt and water. After their immersion, the sides are stacked in neat piles and left to dry for at least a week. Of course, they take up valuable space, and represent money doing nothing; but the delay is vital. This period of drying, airing and consolidation is just what mass-produced ham and bacon does not get, and it makes all the difference.