Mangalitza Dry Cured Gammon Min. 500g ** 2 GOLD STARS GREAT TASTE**


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.

Contains Nitrates


Place your joint in a pan 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 per 500g 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 whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. Bourbon and Brown Sugar works well too

It will usually take about 20 to 30 minutes (depending on size)  at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham!

Rest for at least 20 minutes before carving ……. Enjoy!

Additional information

Weight 500 g