The pork legs that are used for their gammon come from one farm in Coleraine and are kept in straw barns. The pork joints are dry cured using salts and sugars leaving you a lovely juicy gammon that is ready to roast, no need to steep it and wont be over salty.
Buchanan's Farm Dry Cured Gammon Won Two Gold Stars in the Great Taste Awards. The judges said “A gorgeous texture, releasing sweet succulence and a background of salt – rich and deep pork character. Lovely fat and a moist mouthful of pork. Very tender. Impressive joint. Lovely porky aromas. Curing flavours are delicious. Good after taste with some lasting acidity."
We would suggest that you allow 1kg per 3 servings