This is the hock end of the hams made from pigs that are raised entirely outside on pasture. When you've finished working your way through the ham, toss the bone into a stock pot with lots of vegetables and wine and make a delicious soup.
Our hams are brined (salt and sugar) and smoked and contain the lowest level of nitrite (0.002%).
The legs we turn into hams arrive at our factory as whole animals direct from the farm through the abattoir. Throughout the year, we use some of the legs fresh, some we cure and sell as ham and some we put aside and store to build up enough stock for Christmas hams. This means that we know which farms our hams came from, how they’ve been stored, how they’ve been cured and, finally, who is buying them.
The majority of hams on offer at Christmas are purchased as boxes of pig legs with no discernible provenance - no one would know where they came from or how they were raised.
Make it easy on yourself!
Let us skin and score your ham ready for glazing with our fine 'Half Cut Ham Glaze' made with cider, Malfroy's Honey, mustard, orange and mustard. Or we can even do all the work and glaze it for you (available for pick up orders only)!
We buy whole bodies of a range of different sized pigs on a rotating basis from a number of farms - from big baconers through to suckling pigs. Most available cuts come from porker pigs which are about 50-65 kg that are 5-7 months old. The pork we source is:
- packed with the farm and breed clearly labelled;
- hormone and antibiotic-free;
- entirely free ranging on chemical-free pasture;
- a mix of breeds including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback and Tamworth;
- from NSW farms.