A traditional whole bone-in Wiltshire gammon joint made from outdoor bred British pork and cured with unrefined brown sugar. This uncooked joint offers a tender texture and subtle sweetness, ideal for those who enjoy preparing their own ham.

Crafted using time-honoured Wiltshire curing methods, each whole pork leg is immersed in a gentle brine for several days. This ensures a consistently moist texture that is never overly wet, while the addition of unrefined brown sugar brings a natural, mellow sweetness to balance the savoury pork flavour.

The bone remains in for an authentic roasting experience and added richness, making this joint ideal for family feasts, festive tables or celebratory meals. Supplied uncooked, it gives home cooks full control over glazing and preparation.

To make cooking simpler, an optional cooking bag is included for those without a large enough pot. Each joint is also accompanied by an instruction booklet packed with guidance on soaking, boiling or roasting, plus tips on carving and glazing.

Whether you’re hosting a crowd or stocking the fridge for days of delicious leftovers, this Wiltshire gammon joint brings craftsmanship and British pork excellence to every slice.

Why you’ll love it:
– Outdoor bred British pork, cured the traditional way
– Bone-in for depth of flavour and classic presentation
– Sweetened with unrefined brown sugar for subtle balance
– Supplied uncooked with full instructions for home cooking
– A rewarding centrepiece for roasts, celebrations or batch meals

Pairs with:
– DukesHill Honey & Mustard Glaze or Traditional Cumberland Sauce
– Creamy parsley mash and buttered greens
– Cold cuts with Proper Piccalilli and farmhouse bread
– English cider or light red wine like Beaujolais