British Pork
THIS IS AN UNCOOKED PRODUCT. Photograph shows a cooked Gammon.
Parson's Nose own dry cured gammon prepared in house.
THIS IS AN UNCOOKED PRODUCT, THE PHOTO SHOWS AFTER COOKING.
Sourced from a family run farm at the top of the South Downs, near Brighton.
Gammon is the hind leg of the pig. The process of turning it into a gammon is by curing by dry-salting or brining.
The pigs are free range and fully outdoor reared. The breed are Duroc/Hampshire crosses.
Free from hormones or growth promoters.
In line with Parson's Nose initiative of " No Waste", all Thanksgiving and Christmas orders will come with 10 amazing "Left Over" recipes from some of London's top chefs on how to use every bit of the bird and other left overs from your Christmas meal. These can be found on our website.
