“Always had my whole pork leg bone-in fresh and I had to cure/brine it myself in order to make polish style smoked ham. This time decided to take already brined ham what is called whole gammon bone-in. What a surprise! All what I have to do with it was to get it a bit flavoured with herbs and garlic for a couple of days in the fridge. Best cured meat on the market!”
“What excellent value and quality cut into 4 pieces used the bone end for broth which I froze other pieces froze until required lovely tasty Gannon have previousley
purchased”
