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Cured Meats
Sweet Cure & Beer Cure from Free Range Pigs
| Approximate Weights |
|
|
|
£/kg
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|
|
£/kg |
| Half |
|
Whole |
|
Sweet Cure |
|
Beer Cure |
| kg |
|
kg |
|
|
|
|
|
|
|
|
| 2.25 - 3.75 |
|
5.0 - 7.0 |
Ham on Bone
(Cooked) |
|
|
9.65 |
|
|
|
11.20 |
| 2.0 - 3.25 |
|
4.0 - 6.25 |
Ham
Boneless (Cooked) |
|
|
11.75 |
|
|
|
13.25 |
| 3.25 - 5.0 |
|
7.75 - 10.0 |
Gammon on
Bone |
|
|
6.55 |
|
|
|
8.10 |
| 2.25 - 4.0 |
|
5.5 - 7.75 |
Gammon
Boneless |
|
|
8.65 |
|
|
|
10.20 |
| - |
|
0.5 |
Smoked Back
Bacon Sliced |
|
|
10.20 |
|
|
|
11.20 |
| - |
|
0.5 |
Smoked
Streaky Bacon Sliced |
|
|
8.10 |
|
|
|
9.15 |
Beer Cure This is a cure of molasses,
dark Mauritius sugar, and locally brewed
beer. Smoked in oak chippings producing
a dark exceptionally succulent and tender meat.
It takes up to six weeks before it is ready for eating.
Sweet Cure A delicious non-salty cure,
lightly smoked in oak and beech chipping.
Ham is cooked, gammon is uncooked.
PLEASE NOTE when
ordering cured joints we need to know four pieces of information:
Ham or Gammon, Beer cure or Sweet Cure, whole or half, on the
bone or boneless.
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