MANGALITZA GAMMONS

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Gammons

Gammons

Delicious, traditionally dry cured leg of Mangaltiza ...... with its luscious marbling, dark ruby coloured and tender meat. The joints are a firm favourite for family celebrations, or simply to spoil yourself with enough left over for cold cuts the rest of the week !If you want to liven up your weekday suppers, turn gammon steak and chips into a truly delicious meal !

8 Item(s)

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  • Mangalitza Dry Cured Lardons- Min. 150g

    Lardons are small strips or cubes of fatty bacon, or pork fat used in a wide variety of cuisines to flavour savoury foods and salads. Our lardons are created using a traditional dry cure on the fabulously marbled Mangalitza pork leg. The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat, when crisped, is absolutely delicious.Learn More
    £2.50

  • Mangalitza Dry Cured Gammon Steak - Min. 200g

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious.You can either grill or fry your gammon steak, whichever is your preference, although we do love the golden colour on the fat that you can achieve under a hot grill. We suggest that you serve it with accompaniments such as eggs benedict, asparagus and field mushrooms - but you could equally choose to put it with fried egg and chips and it will still delight your palate! May contain 1 or 2 Steaks.Learn More
    £4.95

  • Mangalitza Dry Cured Ham Hock - 1kg min.

    Using the same traditional dry cure as on the Gammons, these Mangalitza Pork hocks are superb in soups and casseroles, or simply roasted off in the oven. They will easily feed three to four people and again the meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, Really good value too! Learn More
    £12.00

  • Mangalitza Breakfast For Two

    Probably The Best Cooked Breakfast in The World .....Yes, it's a pretty bold claim, but we honestly believe we may have put together the most wonderful Breakfast For Two - containing a pack of Mangalitza Dry Cured Bacon, a pack of of Mangalitza Black Pepper Sausages, and one 300g pack of the amazing Mangalitza Black Pudding. All you have to do is add the trimmings - the eggs, the baked beans and the tomatoes !!!This would also make a wonderful little hamper-style gift for that couple you know "who has everything" (and enjoy their food!).
    Contains:
    1 Pack Mangalitza Dry Cured Bacon
    1 Pack Mangalitza Black Pepper Sausages
    1 Pack Mangalitza Black Pudding Learn More
    £17.95

  • Mangalitza Dry Cured Gammon - Approx. 1kg TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £20.00

  • Mangalitza Breakfast Banquet

    Probably The Best Cooked Breakfast in the World ......Yes, it's a pretty bold claim, but we honestly believe we may have put together the most wonderful Breakfast Banquet - containing two packs of Mangalitza Bacon, both the Dry Cured and Black, two packs of Mangalitza Sausages, Black Pudding and Black Pepper, and one 300g pack of the amazing Mangalitza Black Pudding. All you have to do is add the trimmings - the eggs, the baked beans and the tomatoes !!!This would also make a wonderful little hamper-style gift for that someone you know "who has everything" (and enjoys their food!).
    Contains:
    1 Pack Mangalitza Dry Bacon
    1 Pack Mangalitza Black Bacon
    1 Pack Mangalitza Black Pudding Sausage
    1 Pack Mangalitza Black Pepper Sausage
    1 Pack Mangalitza Black Pudding Learn More
    £29.50

  • Mangalitza Dry Cured Gammon - Approx. 2kg TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More
    £38.00

  • Mangalitza Dry Cured Gammon - Approx. 3kg TWO GOLD STAR WINNER 2018 GREAT TASTE AWARDS

    Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! If you would like an even larger gammon, such as 4kg, please do ask! Learn More
    £55.00

8 Item(s)

per page