Mangalitza Dry Cured Gammon Min. 2kg


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.


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Preheat oven to 170 degrees (fan), place your joint in a roasting pan with a rack. Cover with foil and cook for 25-30 minutes per 500g plus 30 minutes.
For the final 30 minutes remove the foil, score the fat in a diamond pattern and cover with a glaze of your choice.
Rest for at least 20 minutes before carving ……. Enjoy!

Contains Nitrates

Additional information

Weight 2000 g