There's supermarket ham, and then there's the proper stuff. We source our hams from two Royal warrant holders - Dukeshill Hams & R B Woodall....
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).
Wine Match: Medium-bodied, fruity reds such as Pinot Noir are great with ham. For air-dried hams try a light aromatic white such asPinot Grigio, or Fino Sherry.