A bacon sandwich never goes out of style, nor does a joint of baked gammon. We offer a variety of cuts of both.

« Back to previous page

Convertor gammon

Cured boneless leg of pork. Ideal for making ham. For best results, soak overnight, change the water, bring to the boil, and simmer until cooked. Remove the skin, add honey and star anise and bake.




Gammon horseshoe

Taken from the prime cut of the convertor gammon - ideal for making ham.




Gammon steaks

Prepared from the horseshoe gammon. All skin will be removed. The steak can either be cut into a round "horseshoe" shape or into a "half moon" or "D-cut" shape.




Dutch rindless back bacon

Prepared from the bacon loin. Each rasher will be sliced to a 4mm thickness and each 2.27kg pack contains 48-52 rashers.




Unsmoked streaky bacon

The remaining portion of the middle, after removing the back.




Bacon chops

Prepared from the bacon loin. Bacon chops make a great alternative to a pork boneless steak. Each chop can be cut to a variety of different sizes ranging from 112g to 226g. Full of flavour.



« Back to previous page


BEEFLAMB PORKPOULTRYTURKEYDUCKGAMESAUSAGESBURGERSVEAL AND OFFALGAMMON AND BACONCOOKED MEATS & SALAMIPIES AND QUICHESEGGS AND CHEESEPREPARED MEALSCONDIMENTS
CHRISTMAS 2017ALLERGEN INFO WHICH CUT IS IT?RECIPESTHE BUTCHERS KITCHENALDENS BUTCHERS