Dry Cured Gammon Joint
Our qualified butchers de-bone and prepare the leg of pork to our high standards giving us the best product to start the dry curing process. Each piece is hand rubbed and left to cure for 3 -4 weeks. Hugh Phillips dry cured gammon joint is freshly cut to order and using traditional methods you are guaranteed gammon with no added water and very low in salt. Our pigs are sourced from our nearest local farm in the Gelliwen Valley of Carmarthenshire.
Packaging & Delivery
At Hugh Phillips Gower Butcher we take pride in providing you with cuts of meat that are in prime condition. Our current dispatch days are Tuesdays and Thursdays, so bear this in mind when ordering.
We deliver to the whole of the UK and Ireland on a 24 hour, next day basis.
All our produce is vacuum sealed and packaged in sustainable packaging from WoolCool, the natural alternative to polystyrene with greater insulation properties. Insulated using lambs wool, our packaging is far more environmentally friendly.
- Better temperature control
- Natural Lambswool Insulation
- Environmentally friendly
- Keeps produce cold for 2 days*