Oak smoked dry cured ham produced from the herd of free range rare breed Tamworth pigs we raise on our farm. Our Pheasants Hill Farm free range dry cured ham is trimmed and boned and supplied off the bone. We use a low salt cure (50% less salt than other cures) so we do not recommend soaking overnight. As the hams are produced by old fashioned dry-curing they should be cooked in the traditional Irish way which is poaching in a liquid.
As hams are a natural product produced from the back leg of individual pigs they vary in size depending on the size and weight of each individual pig. So naturally when we cut a ham in half, the size of each half ham will not be identical. Our hams are priced in weight bands with an upper and lower weight range of approximately 500 grams, for a fixed price per weight range. We will supply you with a ham that falls within the weight band you paid for, but we cannot supply a specific precise weight.
Allergens shown in bold. Free range pork, salt, sugar,
preservative sodium nitrite, preservative sodium nitrate, antioxidant ascorbic acid.