Gammon
Calcott Farm is a family run business based in West Sussex run by David Jesse. David and his small team aim to, and succeed in delivering local good quality cured meats at a reasonable price. Sourcing much of their meat from raising their our own animals to a free range and high welfare standard, or from neighbouring farms, they take great care in producing bacon, air dried hams, and various pork cuts.
As big foodies they are incredibly enthusiastic about developing new products and recipes which can rival the cured meats on the continent but for a fraction of the food miles. David, previously a chef turned farmer grew this enterprise from building a small curing chamber.
Our unsmoked gammon is a raw, cured meat from a pig’s hind leg, typically brined and salted, and must be cooked before eating. Its rich, savoury and smokey flavour makes it an ideal roasting joint.
Looking for inspiration? Check out Ed’s favourite way to cook Gammon
Photography by Hugh Johnson.
| Weight | N/A |
|---|---|
| Feeds | N/A |
| Allergens | None |
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