Our quintessential English York ham is produced using traditional dry-curing methods that have remained largely unchanged for centuries. We dress each leg with a pinch of saltpetre and then cover it with a generous layer of salt. This process is repeated over several weeks before the hams are hung in special drying rooms and left to mature for several months. This time-consuming process results in a beautiful ham with an unparalleled depth of flavour, and is the original source of our coveted Royal Warrant. As a traditionally dry-cured ham, the York is a little firmer in texture and saltier than the Wiltshire and should therefore be served sliced as thinly as possible.