|
Cured Meats
Sweet Cure & Beer Cure from Free Range Pigs
| Approximate Weights |
|
£/lb
|
|
£/kg
|
|
£/lb |
|
£/kg |
| Half |
|
Whole |
|
Sweet Cure |
|
Beer Cure |
| Lbs |
|
Lbs |
|
|
|
|
|
|
|
|
| 5 - 8 |
|
11 - 15 |
Ham on Bone
(Cooked) |
4.20 |
|
9.25
|
|
4.88 |
|
10.75 |
| 4 - 7 |
|
9 - 14 |
Ham
Boneless (Cooked) |
4.65 |
|
11.25 |
|
5.78 |
|
12.75 |
| 7 - 11 |
|
17 - 22 |
Gammon on
Bone |
2.83 |
|
6.25 |
|
3.51 |
|
7.75 |
| 5 - 9 |
|
12 - 17 |
Gammon
Boneless |
3.74 |
|
8.25 |
|
4.42 |
|
9.75 |
| - |
|
1 |
Smoked Back
Bacon Sliced |
4.42 |
|
9.75 |
|
4.88 |
|
10.75 |
| - |
|
1 |
Smoked
Streaky Bacon Sliced |
3.51 |
|
7.75 |
|
3.97 |
|
8.75 |
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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