A whole leg of free range pork cured simply with sea salt and matured for a minimum of 6 months. Our vintage air-dried ham is matured on the bone. The slow maturing process produces a greater depth of flavour, meaning it can be served on its own or as a part of a more elaborate dish.
Visit delis or markets in our neighbouring continental countries, in Italy, Spain or Germany, and you can’t help but notice huge hanging hams swinging above the shop counters or market tables. Eaten in gossamer-thin slivers, and enjoyed with a glass of local wine or beer, these hams are expressions of place and of the simple skills of Charcuterie.
We are delighted that now, rather than heading abroad, you can enjoy air-dried hams produced here in the Chilterns. We take whole legs of the finest local free-range pork, cure simply with sea salt & a blend of herbs then leave to hang, dry and intensify in flavour for a minimum of six months. This process, the very essence of Charcuterie, creates a product rich in flavour that can be enjoyed either on its own or as part of a meal.
We offer two flavours or hams, one with a sweet Italian recipe the other with Juniper.
Each ham is typically 4 – 6 kg in dried weight.
Due to the long curing time, we prefer customers to make contact with us to discuss any requirements. The price for these Ham’s is £30 per Kilo.