• Gammon Steak
  • Gammon Steak
  • Gammon Steak
  • Gammon Steak

Gammon Steak 2 x 180g

In stock


  • 2 x 180g steaks in each pack (approx.)

Select pack quantity

We currently have 278 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Our gammon steaks are prepared from the legs of outdoor reared, heritage breed pigs*. Seam butchery techniques employed by our expert team produce individual muscles from the leg to ensure an exacting cure. The perfect balance between spice, sugar and salt in our traditional brine maximises flavour and tenderness; a period of dry-ageing follows. This final process ensures dryness and even caramelisation when cooking.

Serve alongside French fries or sauté potatoes and a fried egg or two for a tried and tested favourite, highlighting just how delicious a simple combination of flavours can be. Or gammon and cockles on toast. Alternatively pair with a simple tossed green salad and Puy lentils dressed with a punchy apple cider vinegar and Dijon mustard vinaigrette. A simple cauliflower cheese, properly made with vintage Cheddar, nutty Comté or Swiss Gruyère, would be a delicious partnering.

Chef Val Warner says of gammon steak..."seemingly so part of our kitchen heritage, heritage a word that also takes me straight to the pub where I’d order such a steak crowned with two eggs and a jumble of crispy chips, a pint put down that the cutlery be picked up.

I love gammon steaks next to a leek gratin, the leeks poached and drained and then laid in a creamy cheese sauce and popped under the grill with a scattering of seasoned pre-fried crumbs on top.

Both parsley and mustard sauces would complement this brined piece of pork well either with simply boiled potatoes beside or some braised lentils mixed into either sauce, the gammon on top.

A fan of my ham with pineapple and make the latter a little more interesting by first roasting the rings of pineapple heavily dressed with brown sugar, smoked chilli and vinegar mixed with a little tomato purée. Cook the pineapple hard until browned and sticky. Pepper the gammon well, adding a little fresh oregano and fry gently but taking care to colour it. A wonderful match with a blob of crème fraîche and maybe some unctuous black beans."

*We produce our cured products using the same quality pork we use for our whole muscle cuts; Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture


Outdoor-reared pork, coarse sea salt, unrefined brown sugar, preservatives (sodium nitratesodium nitrite).

Allergy advice
For allergens see ingredients in bold.

Cooking advice

  1. Take Gammon steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Lightly oil* the steaks and season with cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until hot (but not smoking)
  4. Add the steaks to the dry pan resisting the urge to move them and turn after 2-3 minutes when the steaks will naturally release from the pan and be nicely coloured
  5. Repeat on the other side

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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