Lisduggan Farm Smoked Horseshoe Gammon Joint

24.10 72.95
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This gammon joint is a delicious choice for those who appreciate the rich, smoky flavours of traditional Irish bacon.

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Description

  • Horseshoe Gammon Joints
  • Fine cut from middle of the leg.
  • Smaller in size, but equally as tender.
  • The bones are removed and the pork leg is then cured to produce a juicy, slightly salted piece of meat.
  • Check out our recipe section for inspiration

To remove saltiness from the gammon

  • Soak the uncooked gammon in cold water for 8 hours for very small joints and up to 24 hours for the larger joints. Change the water halfway through for the smaller joints and every 6-8 hours for the larger joints.
  • To test for saltiness, cut a small piece off the uncooked gammon and simmer it for a few minutes in water until it is cooked. Cool it down and taste it to make sure it needs pre-soaking or not.
  • If the meat is too salty after being cooked, slicing the gammon and soaking it in boiling water will help remove some of the saltiness.
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