Identical in flavour and succulence to our “Bone-In” York Ham, we have removed the bone to make carving a doddle. [more...]
A much circulated rumour that the original York Hams were smoked with the wood from the ruins of the first York Minster (which burned down in 741) is certainly not true, indeed we are firmly of the opinion that a York Ham should not be smoked at all.
What is certain is that this most quintessential English ham is produced using curing methods that have remained largely unchanged for centuries. We carefully select the best legs of British Pork we can find, dress each with a pinch of saltpetre and then cover with a generous layer of salt. This process is repeated over a number of weeks before the hams are hung up in special drying rooms and left to mature for several months.
This time consuming process results in a beautiful ham with an unparalleled depth of flavour, and is the original source of our coveted Royal Warrant.
As a traditionally dry cured ham, the York is a little firmer textured and saltier than the Wiltshire, and should therefore be served sliced as thinly as possible.