Our Free Range Bramblebee Old Spot Gammon
How’s it made well that’s partly a secret. We dry cure all our bacons in house using our special blend of curing salts and a little sugar and secrets. We rub these into the bacon and wrap it up for about 2 weeks turning and rubbing the bacon every day. Once the curing time has finished we the rinse and hang to dry
Perfect as a grilled gammon steak with free range eggs and a slice of pineapple Or slow roasted covered in honey
