Smoked Gammon


Old-fashioned Wiltshire smoked gammon that’s cured on the farm to a traditional recipe.

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This is for a smoked gammon, off the bone (3kg – 7kg)

Old-fashioned Wiltshire smoked gammon that’s cured to a traditional recipe described as “The finest British cured pork” by food critic, Tom Parker-Bowles.

How it’s made

The sides to be smoked spend two days in a black chamber, with hardwood sawdust (mainly oak and beech) smouldering on the floor. This process of cold-smoking does not cook the meat, but gives it a delicious flavour. Afterwards, the sides hang for two further days, settling down. Only then, after nearly three weeks of treatment, is the smoked ham ready for sale.

Whole sides of pork 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.

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  1. Charles Reiss

    Been buying this (at Devizes market) for years. Highly recommended, full of flavour – the best smoked gammon ever.

  2. Mrs J Warren

    Good description of the product I want. Smoked uncooked gammon

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