Half bone-in York ham is traditionally dry cured using time honoured British methods. Made from outdoor-bred pork and matured over several months, it delivers a firm texture and rich, salty flavour. Fully cooked and ready to enjoy in thin slices.

Each leg is carefully selected from outdoor bred British pigs, then dressed with a pinch of saltpetre and covered with coarse salt. This process is repeated over several weeks before the hams are hung to mature in dedicated drying rooms, where they develop a deep, complex flavour and coveted texture—one that earned the original Royal Warrant.

Firmer and saltier than Wiltshire ham, York ham is best served sliced very thin. Whether used in sandwiches, cold platters or as the centrepiece of a celebratory spread, it is a true taste of classic English charcuterie.

Why you’ll love it:
– Traditional dry cure and natural maturation
– Rich, savoury depth and classic firm texture
– Outdoor-bred British pork
– Bone-in for added flavour
– Fully cooked and ready to slice

Paired with:

• Enjoy with English mustard
• Proper Piccalilli or Cumberland Sauce
• Serve alongside Scottish Oatcakes
• Artisan Cheese
• Thick slices of crusty white bread