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.
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