Served with  Confit Fennel  and  Glazed Carrots

“R222/kg?! That’s expensive!” Is it though? When you consider our pork is from pigs that spend their days freely roaming through fields, eating a natural diet partially consisting of acorns. Is it expensive when you consider the alternative? Commercial gammons, from pigs spending their days in dark, cramped pens? We don’t think so.

After deboning the legs, our gammons are separated into individual muscles. They are tied, brined for three days in Christmas spices (bay leaves, star anise, orange juice, cinnamon, nutmeg, cloves etc.) before finally being cold-smoked. This means all you need to do at home is roast it.

As an extra treat this year, we are preparing a small batch of shoulder gammons. What’s a shoulder gammon, you ask. Well...there’s a clue in the name guys. What we’ve done is seamed out a muscle running through the shoulder (it’s called the collar). We then wrap part of the belly/brisket around it. Once brined and smoked it is tied to present. Cook it exactly as you would our traditional gammons. (Details below). Texturally, this cut is more complex than the leg. Which means an extra depth of flavour. Try it if you’re looking for something a bit different. 


For the initial stage, simply roast at 160 Degrees Celsius, allowing 45 minutes per kg. (So a 2kg gammon cooks for 90 minutes.) When that’s done, crank the heat to 220 Degrees Celsius and smear the glaze all over the meat for the last 15 minutes of cooking.

Price & Portioning

R222/kg (small, medium and large)
Small = 1.5kg and below; Medium = 1.5kg to 2.5kg; Large = 2.5kg & above

Suggested Add Ons

Glaze, Gravy, Stuffing