Tips from the Butcher

When cooking collar, you can never soak it for too long. I put mine in water overnight to take out the salt and leave in the flavour. You can always add salt when cooking, you cant take it away.

Smoked Collar Joint

Our wholesome smoked collar joints do not only offer great value for money but also gives you an unique flavour. With the pork shoulder being boned, rolled and then cured it is ideal boiling.

About our Gammon

  • British
  • Curled shoulder joint
  • Fully trimmed and hand tied
  • Smoked
  • Ideal for boiling and roasting
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1.Soak gammon over night or for a couple of hours before you cook it. Remember you can always add salt if needed.
2.Preheat the oven to 160C (Gas Mark 3).
3.Place gammon in a baking tray and cover with tin foil.
4.Place gammon joint in the oven and cook for:

5.Roast the gammon for last 20 minutes on 200C (Gas Mark 6). This will help the joint to crisp up.
6.Remove the joint from the oven and rest for 30 minutes before carving.
Please note, the above is only a guide and ovens may vary in temperature.