Free range dry cured beech smoked gammon.Air dried for mouthwatering flavour. Our No. 1 Free Range Beech Smoked Gammon Joint is made with pork from free range pigs sired by Pedigree Hampshire boars, a traditional breed for tender, well-flavoured meat. It's dry cured with sea salt for a succulent, meaty bite and air dried to bring out all the rich, savoury flavour. Delicious with a sticky honey glaze to complement the smokiness. …Our free range pigs come from farms we know and trust, where they spend their entire lives outdoors, with straw-filled arcs and tents for shelter.
Wash hands after handling raw meat.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Unwrap and dispose of packaging carefully.. All cooking appliances vary. This is a guide only.. Ensure meat is thoroughly cooked.. Store raw meat covered at the bottom of the fridge.
. Contains 0 Servings
Typical values
PER 100g
Energy
816kJ
816 kJ
Energy
195kcal
195 kcal
Fat
11.3g
11.3 g
Of which Saturates
3.6g
3.6 g
Carbohydrate
<0.5g
<0.5 g
Of which Sugars
<0.5g
<0.5 g
Fibre
<0.5g
<0.5 g
Protein
22.9g
22.9 g
Salt
2.39g
2.39 g
Origin Information
from British pork
United Kingdom
Cooking instructions
General
Wash hands after handling raw meat. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only. Ensure meat is thoroughly cooked.
Oven cook
From Chilled
Preheat oven. Remove all packaging. Place in a roasting tray and cover loosely with foil. Remove foil for last 30 minutes of cooking time. Leave to rest for 10 minutes before carving. Do not reheat once cooled. (Time 30 mins per 500g + 30 mins, Oven: 180°C, Fan: 160°C, Gas: Gas Mark 4)
Recycling
Component
Material
Recyclable
bag
Mixed Material
label-glued
Paper & card
string
Mixed Material
Disclaimer
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