Gammon & Bacon

We now have a selection of gammon joints and bacon - both smoked and 'green' (unsmoked) - in stock. The meat was cured for us by Sandridge Farmhouse Bacon in Bromham, Wiltshire. Sandridge Farm uses the old method of wet-curing pork, which is to steep it in their special brine for two weeks. They don't inject brine into the meat (commercial bacon and ham is often injected with brine to speed up the curing process and to improve the look  and weight of the meat), and the resulting bacon doesn't shrivel and leave that nasty white scum in the pan.   www.sandridgefarmhousebacon.co.uk

All the "B"s
It's a long way from Battle to Bromham but fortunately Sandridge Farmhouse Bacon deliver to Holmansbridge Farm Butchers at Barcombe, near Lewes. Matthew, the butcher, specialises in quality meat - beef, lamb and pork (including hog roasts), pies and all the ingredients for old fashioned eating. www.holmansbridgefarm.co.uk


A fat reminder
Our gammon and bacon comes with some fat on it. If you haven't tasted proper gammon or bacon before don't be put off, the fat tastes great (in moderation of course). Do expect to get about an egg cup-full of fat in the pan when cooking our bacon - but use it for frying your eggs and the fried bread. You can also keep it for dripping - that curious delight from the 1950s.