A whole unsmoked gammon on the bone, cured with a traditional family recipe from a selected pork leg.
Trimmed and ready for roasting or boiling.
It's been cured in brine, so it contains added water.
Made by a family company that's been supplying gammon and ham for four generations. The company started in a small grocers shop in Homerton High Street in East London, from there it moved to a small premises in Walthamstow.
Now based in Leyton, the family supplies the finest quality gammon and ham to restaurants and butchers in London and the Home Counties.
Delivered vacuum packed.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
With fridge set at 1-4 °C
Unopened vacuum pack 2 weeks
Or see use-by date on pack.
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Freeze on the day it's delivered. Defrost thoroughly and use within 24 hours. Do not refreeze.
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.