Gammon
from £36.00
Sandy Ingram's Gammon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
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Sandy Ingram's Gammon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
Sandy Ingram's Gammon is produced using traditional dry curing techniques. A mixture of natural salts and sugars are rubbed into the surface of the meat to allow natural absorption. This process can take up to 4 weeks ensuring a fantastic product.
