Our most popular ham is the Wiltshire ham which is traditionally cured in brine. York ham is dry-cured and matured for 3 months and the stunning Shropshire Black ham is dry-cured then immersed in a vat of molasses & juniper!
Our wonderful air-dried ham comes from Waberthwaite in Cumbria, and has a unique mellow flavour developed over 12 months. (R B Woodall also make a mean Cumberland sausage).
Serve with English Mustard.
Wine Match: Medium-bodied, fruity reds such as Pinot Noir are great with ham. For air-dried hams try a soft light red such as a Beaujolais, or a light aromatic white such as Pinot Grigion, or Fino Sherry.