Speciality Gammons
For centuries, salting and curing were essential methods of preserving meat before refrigeration. Families would salt and hang pork legs through the winter, ensuring a supply of protein during leaner months.
The word gammon can be traced to the Old French gambon, meaning “ham”, and further back to the Latin gamba, meaning “leg”.
Gammon differs from air-dried hams (such as Parma or Serrano) in that it is typically brined or salted and then cooked before consumption.
Our Methods
At Mount Grace Charcuterie, we use two methods for curing gammon:
Wet curing: The pork leg is soaked in a solution of water, salt, and often sugar, along with herbs and spices for added flavour. This brine curing can last from a few days to several weeks, depending on the desired taste and texture.
Dry curing: The meat is rubbed with a mixture of salt, sugar, and spices, and then left to cure for a specific period. Dry curing tends to produce a more intense flavour and firmer texture.
We can also smoke our gammons, giving the meat an additional layer of complexity and a characteristic smokiness that many of our customers enjoy.
The basic method of creating amazing gammons goes back hundreds—possibly thousands—of years, and our experience and knowledge at Mount Grace Charcuterie give it the finishing touches.
Most importantly of all is the quality of the pork we use—old-fashioned, traditional breeds of pig or high-welfare, free-range pork work perfectly with our time-honoured techniques to produce some of the tastiest gammons you will ever eat.
How to purchase our produce
Call 07710 911 392 or email info@mountgracecharcuterie.co.uk to place your order.
We also supply select retailers, delis and restaurants. If you're interested in stocking our products, please get in touch.
