Gammon is the hind leg of pork after it has been cured by dry-salting or brining,which may or may not be smoked. Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg), ham is just the back leg cured on its own. Like bacon, it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like prosciutto.
Categories Bacon, Christmas Menu, House-Made Specials, Local Pork, Pork, Roasts Menu
Tags Frozen, Malta
Green Gammon (1.5kg-4.0kg)
You May
Also Like
-
Quick ViewSelect options
La BBQ Marinated Collar Steaks (Friselva)
€3.85 – €4.86 -
Quick ViewSelect options
Irish Gourmet Chuck (1-3Kg)
€23.25 – €46.50 -
Quick ViewAdd to cart
Beef Tallow (230g)
€16.50 -
Quick ViewSelect options
New Zealand Leg of Lamb (A B O 1.8kg)
€37.24 – €38.88 -
Quick ViewSelect options
Giordano’s Stuffed Leg of Lamb
€45.02 – €47.56 -
Quick ViewSelect options
-
Quick ViewSelect options
Marinated Pork Collar Steaks (French Garden Friselva)
€4.59 – €5.08 -
Quick ViewSelect options
Wild Boar Boneless Leg
€44.60 -
Quick ViewSelect options
Guanciale Stagionato
€3.70 – €5.32 -
Quick ViewAdd to cart
Reviews
There are no reviews yet.