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Gammon & Bacon

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Gammon & Bacon

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  • 2.5kg Half Horseshoe Gammon (Pack of 1)

    Yorkshires Finest Half Horseshoe Gammon is a delicious option if you are wanting to make a homemade ham.

    Our 2.5kg Half Horseshoe Gammon will enable you to create many a great ham recipe, using seasonal ingredients to flavour this delicious bit of pork leg.

    Our Gammons are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. Post dry ageing we then further cure our gammon joints in house ready for you to enjoy.

    Pack weight to range between 2.5-3kg

    Our Recommended Cooking Instructions:
    • Simply rinse in cold water and then place in a pan and bring it to the boil.
    • Add bay leaf and any other flavourings, skim off the white residue and gently simmer for 30 minutes.
    • Remove the Gammon from the pan and set aside the cooking liquid/stock (makes a great soup)
    • Once cooled, remove the rind, and score the fat in a criss-cross fashion. Cover in foil
    • Place in a pre heated oven at 160c for 30 minutes
    • For the last 30 minutes remove the foil and cover the gammon in a marinade of your choice (honey & mustard for example)
    • Baste every 6-10 minutes for the full 30 minutes.
    • Once cooked you now have a ham!
    • Serve warm or cold.

    Try next… Don’t fancy making Ham, try our cooked sliced ham!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £35.00 Add to cart
  • Horseshoe Gammon

    Horseshoe Gammon Boned & Rolled (Lean)

    Yorkshires Finest Horseshoe Gammon Boned & Rolled is a delicious option if you are wanting to make a lean homemade ham.

    Our 2.5kg Half Horseshoe Gammon will enable you to create many a great ham recipe, using seasonal ingredients to flavour this delicious bit of pork leg. Low calorie, tender and juicy. Roasts beautifully for a family meal or the best Ham sandwiches or salads.

    Our Gammons are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. Post dry ageing we then further cure our gammon joints in house ready for you to enjoy.

    Pack weight ranges 2 – 2.5kg

    Our Recommended Cooking Instructions:
    • Simply rinse in cold water and then place in a pan and bring it to the boil.
    • Add bay leaf and any other flavourings, skim off the white residue and gently simmer for 30 minutes.
    • Remove the Gammon from the pan and set aside the cooking liquid/stock (makes a great soup)
    • Once cooled, remove the rind, and score the fat in a criss cross fashion. Cover in foil
    • Place in a pre heated oven at 160c for 30 minutes
    • For the last 30 minutes remove the foil and cover the gammon in a marinade of your choice (honey & mustard for example)
    • Baste every 6-10 minutes for the full 30 minutes.
    • Once cooked you now have a ham!
    • Serve warm or cold.

    Try next… Don’t fancy making Ham, try our cooked sliced ham!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    £30.00 Add to cart
  • Middle Bacon

    Waterford Middle Bacon (500g Pack)

    Made using only the finest, locally sourced Yorkshire pork. Yorkshire pigs such as the large white and middle white have been bred specifically to produce back bacon. We traditionally butcher and then dry-cured the bacon loins in salt, then rinse, before being air-dried and then sliced by our Master Butchers. Once made into rashers we cure the bacon for a further 24 hours in our Himalayan salt chamber.

    Pack weight to range between 490-510g

    Our Recommended Cooking Instructions:

    • Heat your oven to 175c
    • Place your middle bacon on a nonstick roasting tray. We prefer to curl the bacon to create a circle. In doing so the streaky part sits on top of the lean loin. This results in the loin being basted and protected from drying out from the belly section.
    • Slowly roast in the oven for 10-12 minutes and then finish by turning up the heat to 200c for 5 minutes.
    • Enjoy

    Try next… Pork Tomahawks

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐️⭐️⭐️⭐️⭐️ – Ben R

    I’ve never had bacon like this before and I love it. Streaky and back all in one makes it delicious. I followed the instructions and created a small bowl shape, perfect for my bacon and egg sandwich, as the egg sat in the bowl.

    £7.00 Add to cart
  • Streaky Bacon

    Streaky Bacon (500g)

    Our Streaky Bacon has been carefully cured to give delicious bacon. A perfect combination of meat: fat ratio and once cooked provides a super crispy finish.

    Made using only the finest, locally sourced Yorkshire pork. Yorkshire pigs such as the large white and middle white have been bred specifically to produce back bacon. We traditionally butcher and then dry-cured the bacon in salt, then rinse, before being gently smoked and then sliced by our butchers.

    Streaky bacon is historically an American style of bacon. It goes wonderfully well with pancakes, blueberries and some maple syrup. We also think it is great to dress game or poultry with. This is thanks to the fat content, salt and flavour. This all combines to protect the delicate breast meat.

    Pack weight to range between 480 – 520g

    Our Recommended Cooking Instructions:

    • Firstly bring your bacon to room temperature
    • Meanwhile, heat your oven to 175c
    • Place your bacon on a nonstick roasting tray.
    • Slowly roast in the oven for 10-12 minutes turning midway
    • Finish by turning up the heat to 200c for 3 minutes.
    • Enjoy

    Try next… Love streaky bacon, then why not cover a free-range Herb Fed Chickens with it?

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐️⭐️⭐️⭐️⭐️ – Sally

    I sous vide this bacon, then peel off slices when I want them and grill to heat through. Fantastic tenderness and flavour cooked this way.

     

    Great quality bacon

    £5.00 Add to cart
  • Smoked Streaky Bacon

    Smoked Streaky Bacon (500g)

    Smoked Streaky Bacon has been carefully cured and oak-smoked to give a delicious but delicate smokey flavour and some incredibly tasty streaky bacon. This really is Yorkshire’s Finest.

    Made using only the finest, locally sourced Yorkshire pork. Yorkshire pigs such as the large white and middle white have been bred specifically to produce back bacon. We traditionally butcher and then dry-cured the bacon in salt, then rinse, before being gently smoked and then sliced by our butchers.

    Streaky bacon is historically an American style of bacon. It goes wonderfully well with pancakes, blueberries and some maple syrup. We also think it is great to dress game or poultry with. This is thanks to the fat content, salt and flavour. This all combines to protect the delicate breast meat.

    Pack weight to range between 480 – 520g

    Our Recommended Cooking Instructions:

    • Firstly bring your bacon to room temperature
    • Meanwhile, heat your oven to 175c
    • Place your bacon on a nonstick roasting tray.
    • Slowly roast in the oven for 10-12 minutes turning midway
    • Finish by turning up the heat to 200c for 3 minutes.
    • Enjoy

    Try next… Love streaky bacon, then why not cover a free-range poulard with it?

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐️⭐️⭐️⭐️⭐️ – Christine

    Great quality bacon

    £5.00 Add to cart
  • Gammon Shanks

    Gammon Shanks

    Gammon shanks come from both the front and back legs of our pigs.

    They are wonderfully resourceful cut, that suit being cooked long and slowly.

    The shanks come form some of the finest, locally sourced Yorkshire pigs. Yorkshire pigs such as the large white have been bred specifically to produce back bacon. We traditionally butcher and then dry-cure the gammons in salt, then rinse, before being air-dried and then sliced by our Master Butchers. Once made into rashers we cure the bacon for a further 24 hours in our Himalayan salt chamber

    Pack weight range between 800g – 1.5kg

    Our Recommended Cooking Instructions:
    • Firstly, bring your Gammon Shanks, to room temperature
    • Secondly, place into a large pan and cover in water. Bring to the boil
    • Meanwhile, chop some vegetables such as carrots, onion and celery.
    • Thirdly, pour over some good cider and some more water. Add the vegetables and a bay leaf, cover and then bring to the boil again.
    • Turn down the heat and simmer for around 2.5 hours.
    • Subsequently, remove them from the heat and let them cool in the cooking liquid.
    • Once cooled you should be able to pull apart the ham hock once the fat has been removed. Keep some of the liquid for a pea and ham soup.
    • Serve and enjoy.

    Try Next …Enjoy Game, then why not try our Yorkshire Grouse, Potentially available from August 12th.

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    £6.00 Add to cart
  • Bacon Loin Chops

    8oz Bacon Loin Chops (Pack of 2)

    Bacon Loin Chops are truly delicious chops!

    Our Butchers love producing these bacon chops, due to many of them favouring them over bacon. They are a boneless thicker cut of cured bacon. Delicious when served as part of a breakfast or as an evening meal on some mashed potatoes. The chops have been dry-cured and then subsequently cut to order by our butchers.

    Our Loin Chops are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We select the very best gilts and most importantly when the gilts are ready we dry age our pork for around 7 days, in the same vein as our Beef and Lamb. In conclusion, this process helps intensify the flavour and texture.

    Sold as a pack of 2, weight to range between 430-470g

    Our Recommended Cooking Instructions:
    • Bring the Bacon Loin Chops to room temperature
    • Use a heavy-based pan and most importantly get it hot
    • Firstly, start by rendering down some of the fat. You can use some tongs and apply some pressure.
    • Secondly, once rendered down, fry the chop for 4- 5 minutes.
    • Serve immediately

    Try next… Our delicious half horseshoe Gammon

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Kevin K

    Had a few times. Very tasty

    £5.50 Add to cart
  • Dry Cured Back Bacon

    Waterford Dry Cured Back Bacon (500g Pack)

    Waterford Dry Cured Back Bacon is delicious in house-cured bacon.

    Back Bacon is the most popular bacon in the UK. Pigs have been bred over centuries to develop great bacon loins that we can enjoy on our English Breakfasts. The back belly is a combination of pork belly and pork loin in one cut, similarly to our middle bacon but with less belly.

    Made using only the finest, locally sourced Yorkshire pork. Yorkshire pigs such as the large white and middle white have been bred specifically to produce back bacon. We traditionally butcher and then dry-cured the bacon loins in salt, then rinse, before being air-dried and then sliced by our Master Butchers. Once made into rashers we cure the bacon for a further 24 hours in our Himalayan salt chamber.

    Pack weight to range between 490-510g

    Our Recommended Cooking Instructions:
    • Heat a griddle pan over a high heat for about 4 minutes, then add the Waterford Dry Cured Back Bacon
    • Have the oven on low so you can keep the cooked bacon warm until it’s all ready
    • Cook, the bacon without moving, until the fat begins to turn golden, then turn over.
    • Enjoy

    Try next… Our delicious Salt Aged Two Rib of Beef!

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Carol

    Old fashioned type of bacon- excellent!

    £7.00 Add to cart
  • Smoked Sliced Bacon

    Smoked Sliced Bacon (500g Pack)

    Smoked Sliced Bacon is a delicious delicately smoked bacon.

    Back Bacon is the most popular bacon in the UK. Pigs have been bred over centuries to develop great bacon loins that we can enjoy on our English Breakfasts. The back belly is a combination of pork belly and pork loin in one cut, similarly to our middle bacon but with less belly.

    Made using only the finest, locally sourced Yorkshire pork. Yorkshire pigs such as the large white and middle white have been bred specifically to produce back bacon. We traditionally butcher and then dry-cured the bacon loins in salt, then rinse, before being air-dried and then sliced by our Master Butchers. Once made into rashers we cure the bacon for a further 24 hours in our Himalayan salt chamber.

    Pack weight to range between 490-510g

    Our Recommended Cooking Instructions:
    • Firstly, heat a griddle pan over a high heat for about 4 minutes, then add the Smoked Sliced BaconS
    • Meanwhile. have the oven on low so you can keep the cooked bacon warm until it’s all ready
    • Secondly, cook, the bacon without moving, until the fat begins to turn golden, then turn over.
    • Enjoy

    Try next… Our delicious bacon loin chops

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Debbie

    Tastes delicious, really impressed

    £5.00 Add to cart
  • Gammon Steaks

    10oz Gammon Steaks (Pack of 2)

    Gammon Steaks are most certainly one of those Weekly Essentials packed full of flavour.

    The dry-cured gammon complemented by a runny egg or pineapple is the perfect comfort food. This combination of sweet fruit with the saltiness of the gammon is a classic flavour combination. Both complement each other by balancing each other out. We recommend lightly grilling your ‘fruit of the kings’ for a short while.

    The Gammon Steaks come from some of the finest, locally sourced Yorkshire pigs. Yorkshire pigs such as the large white have been bred specifically to produce back bacon. We traditionally butcher and then dry-cure the gammons in salt, then rinse, before being air-dried and then sliced by our Master Butchers.

    Packed in Twos. Pack weight range between 540-580g

    Our Recommended Cooking Instructions:
    • Firstly, bring your 10oz Gammon Steaks, to room temperature
    • Secondly, get a pan or grill to temperature. We generally prefer cooking ours in a pan
    • Subsequently, cook for 4 minutes aside.
    • Season with some pepper and add your lightly grilled pineapple.
    • Serve and enjoy.

    Try Next …Love gammon and have a few more mouths to feed, then try our Half Horseshoe Gammon

    Join our community on Instagram. Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Matthew

    A tasty classic

    £7.00 Add to cart
  • Bacon Rib Eyes

    Bacon Rib Eyes

    Bacon Rib Eyes are a hidden gem and very different to the standard gammon steak.

    Our Butchers produce these rib eyes from the shoulder of the pig. They use seam butchery to reveal and butcher out these lovely steaks. Consequently, they have great marbling and wonderful flavour.

    Our Bacon Rib Eyes are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We select the very best gilts and most importantly when the gilts are ready we dry age our pork for around 7 days, in the same vein as our Beef and Lamb. In conclusion, this process helps intensify the flavour and texture.

    Sold as a pack of 2, weight to range between 430-470g

    Our Recommended Cooking Instructions:
    • Bring the Bacon Rib Eyes to room temperature
    • Use a heavy-based pan and most importantly get it hot
    • Rub some oil and a little bit of salt and pepper onto the rib eye
    • Fry for 3-5 minutes aside
    • Serve immediately with your favourite sides

    Try next… Our delicious half horseshoe Gammon

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest

    ⭐⭐⭐⭐⭐ – Matthew G

    You have to try these! A perfect alternative to classic gammon steaks.

    £8.00 Add to cart
  • breakfast box - online butchers

    British Breakfast Box

    This British breakfast box will transform your first meal of the day. You can’t beat a traditional full English breakfast, especially an R&J Yorkshire’s Finest one. This pack provides the perfect selection of British meat for a truly delicious and mouth-watering breakfast feast. Just add your extras and this pack will easily make 6-8 servings.

    What does our British Breakfast Box include?

    8 x Black Pudding Rings
    1kg Smoked Bacon
    1kg Old English Sausage

    Allergen information – contains gluten and sulphites.

    Try next… Our Family Favourites box comes with everything you need for a week of meals.

    Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

    £18.00 Add to cart

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