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 and then smoking.
The pigs are free range and fully outdoor reared. The breed are Duroc/Hampshire crosses.
Free from hormones or growth promoters.
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