Our unsmoked horseshoe boneless gammon joints are from outdoor reared pigs that have taken longer to mature and carry the essential extra fat that produces really succulent, flavoursome meat.
You will find our free-range, hand-butchered pork will be a deeper pink in colour than the intensively reared alternatives and because our pigs have been raised naturally and hung for longer, the skin provides the most wonderful, crispy crackling. Our pork is sourced from small, local, family-run farms in Dorset and Wiltshire with the highest standards of animal welfare.
We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely.
Give your classic roast a retro twist by making a large gammon joint the star of the show. Gammon saw a surge popularity back in the 1970s, and continues to stand the test of time as a delicious dinnertime staple. Order your British unsmoked horseshoe gammon from the Dorset Meat Company today and have it on its way to you with just a couple of clicks.
Large gammon joint from the Dorset Meat Company
Our unsmoked horseshoe boneless gammon joints are from outdoor-reared Saddleback pigs from small Dorset and Wiltshire farms and prepared to produce a deliciously sweet and tender meat.
One of the best methods of cooking is to place the gammon joint in a large pan with boiling water accompanied by any flavourings you fancy – perhaps cinnamon, bay leaves, peppercorns, coriander seeds and onion – and cook for 30 minutes per 450g. Once cooked, the pan can be drained, the joint scored and a sticky glaze added with a brush.
We like to use maple syrup or honey, and coarse-grain mustard baked on a high heat until the glaze is golden.
Our unsmoked horseshoe boneless gammon joints are from rare-breed Saddleback and Gloucester Old Spot outdoor reared pigs that have been given plenty of time to mature. This means that they carry the essential extra fat that is required to produce really succulent, flavoursome meat.
The horseshoe gammon joint is so called because of the shape of the joint taken from the centre of the pig’s leg. Expert butchers remove the bone and trim the meat carefully before traditional curing.
You will find our free-range, grass-fed hand-butchered pork will be a deeper pink in colour than the intensively reared alternatives often found on supermarket shelves and because our pigs have been raised naturally and hung for longer, the skin provides the most wonderful, crispy crackling. Our pork is sourced from small, local, family-run farms in Dorset and Wiltshire with the highest standards of animal welfare.
We believe strongly that small-scale British farming is better for the farmer, the animal, the local ecology, and for you, producing exceptionally tasting, ethically reared meat that you can trust completely. None of the animals raised to produce our meat is ever subjected to intensive farming practices and this is reflected in the quality of the cuts and the subsequent flavour. We know all of the farmers we work with and know that they share our commitment to ensuring that fre-range British meat is the highest quality available.
How to enjoy a large gammon joint at home
Horseshoe gammon is a versatile and delicious choice of meat that’s surprisingly easy to cook and prepare. When boiling a large gammon joint, you’ll need to make sure you have a pan big enough to fit the entire joint in, with room to cover it completely with liquid.
When it comes to choosing your liquid, it is entirely up to you and the flavours you enjoy. You can use water, fruit juice or cider – or something else entirely – along with a mixture of herbs to add plenty of flavour to your gammon. As mentioned above, it’s as easy as covering your gammon joint with liquid, bringing it to the boil and then allowing it to simmer.
The beauty of our gammon joints lies in the tenderness of the meat, the richness of the flavour and the unmistakeable saltiness that comes with it.
Looking for some inspiration for new dishes you could try with horseshoe gammon?