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Ripon Cathedral Whole Horseshoe Gammon - Unsmoked

Order today for delivery between: 1st December and 31st December

£60.00

1 x 2.8kg

Serves 10-12

Description

Sourced exclusively from British pork, our free-range Ripon Cathedral cured gammon uses a traditional butcher's blend of salts to cure the meat and create a cut that is robust and flavoursome. This free-range gammon is left unsmoked to let the natural flavour of the gammon speak for itself, having been cured in-house with our Ripon cure. Using quality pork that is second to none, sourced from free-ranging hogs makes it a marvellous addition whether as a centrepiece, as part of a buffet, or for show-stopping sandwiches. Pair with our traditional English mustard for a luxurious finish.

All of our Christmas range delivered on 19th Dec to 23rd Dec is guaranteed to stay fresh until Boxing Day *except products containing pastry which are pre frozen. 48 hour deliveries (Highlands & Islands) may have a shorter life depending on dispatch times.

Shelf life: minimum 8 days.

Free range boneless pork leg (122g used in 100g of finished product), salt, demerara sugar, preservative:(sodium nitrite), antioxidant:(sea buckthorn).

For allergens, including cereals containing gluten, see ingredients in bold.

Product is manufactured in an environment where milk and oat, gluten may be used.

Cook thoroughly.

Free Range
Freezable
British
Christmas Delivery

How to cook unsmoked whole horseshoe gammon

This gammon is left unsmoked to let the natural flavour of the gammon speak for itself, and is ready for either steam roasting on a bed of fragrant vegetables or poaching in a scented bouillon. The unsmoked gammon is also well-suited to glazing at home. Serve in deep sandwiches with your favourite chutney or mustard, or roast for a centrepiece in itself. Be sure to download our recipe tips for cooking times and serving tips.

Download our Recipe tips
The key to great gammon is in the preparation. I work with butchers to get the cure and smoking process spot on, to ensure the best results in your kitchen.
Jeff Baker, Executive Development Chef

About the cut

Horseshoe Gammon

A staple of British pork butchery, the horseshoe gammon is cut from the hind leg of the pig which gives a good layer of fat, and, once cooked at home, a rich, flavoursome ham. We use a Wiltshire cure for our horseshoe gammons. This process of brining the meat draws out the moisture and concentrates the flavour of the pork. Our smoked gammons are smoked over woodchips to further develop the taste of the gammon.

How it works

Choose your delivery day. Standard weekday delivery is free on orders over £40

Your delivery will arrive in a special Stay-Chilled insulated box, which will stay cold for up to 72 hours.

All our meat is fresh so it can be popped in the freezer if you don't need to use it straight away

We guarantee the quality of all our goods and produce

our farms

We are privileged to work with some of the finest farmers anywhere in the world, who are dedicated to producing food in a regenerative and sustainable way. Generations of craft and experience goes into rearing livestock, and the result is quite simply, better meat.

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sustainability mission

We are committed to generate a positive impact for people and planet by producing a local, healthy, and tasty product. Our focus on better meat stands for environmental protection and stakeholder engagement, which provide purpose to everything we do.

Learn more here

Customer reviews

The UK's best online butchers

We are Online Butcher of the Year 2020, and our team has been recognised for their achievements on numerous occasions, scooping various national food, butchery, and business awards for our better meat. We try to be modest, but F&Co’s team of master butchers, smallholding farmers & Michelin Starred chef really are amazing, working for the pride in their craft.

Winner - Best Online Business - Meat management industry awards 2019
Winner - Online Butchery Business - Butcher's Shop of the Year Awards 2020
Winner - The Observer Foodmonthly Awards 2018