Dry-Cured Boneless Smoked Gammon Joint
Default unit: pcs · Less common product
Description
Dry‑cured boneless smoked gammon joint is a large piece of pork ham that is first smoked and then slowly dried, developing a deep smoky flavor and firm texture. It is sliced thin for appetizers, roasted, or incorporated into stews.
Nutrition
(per 100g)
Vitamins & minerals
Vitamins B1, B2, B3, B6, B12; minerals – phosphorus, selenium, zinc.
How to choose
Select a joint free of visible cracks, with an even smoky aroma and a glossy surface; the color should be uniform without gray spots.
How to store
Keep refrigerated at +2‑+4 °C in a vacuum‑sealed pack for up to 3 weeks. Once opened, wrap in parchment and foil; use within 7‑10 days or freeze for up to 2 months.
Recipes with Dry-Cured Boneless Smoked Gammon Joint
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