Organic Dry Cured Ham

Organic dry cured ham. Low salt, sodium nitrite level under 50 mg/kg, no nitrate, no phosphate, no added water.

INGREDIENTS: Pork, Sea Salt, Sodium Nitrite (E250) – under 50 mg/kg, organic sugar.

Sold Vacuum Packed. Our Organic Pork is sourced from a small number of select Organic Pork Producers. We Dry Cure all our bacon by hand at our farm’s Organic Meat Processing Facility.

1kg-6kg Vacuum Packs. Best enjoyed within: 5 Days. Suitable for immediate freezing.

We choose the finest legs of pork for the curing process. Our master butchers trim each cut with precision, then we begin the dry curing method using time-honored techniques, rubbing the meat with a simple, natural mix of sea salt. The ham cures slowly in a cool, controlled environment, allowing the savory flavors to concentrate. Unlike commercial hams that use water injections to add weight, our dry curing removes moisture to intensify the natural taste, creating a firm texture and rich aroma.

Serving Suggestions: A beautiful main course for a traditional Sunday roast, sliced thick for a classic ham toastie with sharp cheddar, diced for pea and ham soup, or added to a charcuterie platter.