Gammon Steak
Swaledale Gammon Steak: Traditional Flavour & Expert Butchery
Swaledale Gammon Steak is expertly prepared from the legs of outdoor-reared, heritage breed pigs. Our skilled butchery team uses seam-cutting techniques to separate individual muscles from the leg, ensuring an exacting cure. A traditional brine - carefully balanced with spice, sugar, and salt - maximises flavour and tenderness, followed by a period of dry-ageing. This crucial step enhances texture, ensuring a dry surface for even caramelisation during cooking.
For a classic and satisfying meal, serve with crispy French fries or sautéed potatoes and a fried egg (or two), letting the rich, salty-sweet gammon shine. Alternatively, pair with a simple green salad and Puy lentils dressed in a punchy apple cider vinegar and Dijon mustard vinaigrette. A comforting cauliflower cheese, made with vintage Cheddar, nutty Comté, or Swiss Gruyère, also makes a deliciously indulgent accompaniment.
Chef Val Warner says of gammon steak..."seemingly so part of our kitchen heritage, heritage a word that also takes me straight to the pub where I’d order such a steak crowned with two eggs and a jumble of crispy chips, a pint put down that the cutlery be picked up.
I love gammon steaks next to a leek gratin, the leeks poached and drained and then laid in a creamy cheese sauce and popped under the grill with a scattering of seasoned pre-fried crumbs on top.
Both parsley and mustard sauces would complement this brined piece of pork well either with simply boiled potatoes beside or some braised lentils mixed into either sauce, the gammon on top.
A fan of my ham with pineapple and make the latter a little more interesting by first roasting the rings of pineapple heavily dressed with brown sugar, smoked chilli and vinegar mixed with a little tomato purée. Cook the pineapple hard until browned and sticky. Pepper the gammon well, adding a little fresh oregano and fry gently but taking care to colour it. A wonderful match with a blob of crème fraîche and maybe some unctuous black beans."
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Swaledale Gammon Steak: Traditional Flavour & Expert Butchery
Swaledale Gammon Steak is expertly prepared from the legs of outdoor-reared, heritage breed pigs. Our skilled butchery team uses seam-cutting techniques to separate individual muscles from the leg, ensuring an exacting cure. A traditional brine - carefully balanced with spice, sugar, and salt - maximises flavour and tenderness, followed by a period of dry-ageing. This crucial step enhances texture, ensuring a dry surface for even caramelisation during cooking.
For a classic and satisfying meal, serve with crispy French fries or sautéed potatoes and a fried egg (or two), letting the rich, salty-sweet gammon shine. Alternatively, pair with a simple green salad and Puy lentils dressed in a punchy apple cider vinegar and Dijon mustard vinaigrette. A comforting cauliflower cheese, made with vintage Cheddar, nutty Comté, or Swiss Gruyère, also makes a deliciously indulgent accompaniment.
Chef Val Warner says of gammon steak..."seemingly so part of our kitchen heritage, heritage a word that also takes me straight to the pub where I’d order such a steak crowned with two eggs and a jumble of crispy chips, a pint put down that the cutlery be picked up.
I love gammon steaks next to a leek gratin, the leeks poached and drained and then laid in a creamy cheese sauce and popped under the grill with a scattering of seasoned pre-fried crumbs on top.
Both parsley and mustard sauces would complement this brined piece of pork well either with simply boiled potatoes beside or some braised lentils mixed into either sauce, the gammon on top.
A fan of my ham with pineapple and make the latter a little more interesting by first roasting the rings of pineapple heavily dressed with brown sugar, smoked chilli and vinegar mixed with a little tomato purée. Cook the pineapple hard until browned and sticky. Pepper the gammon well, adding a little fresh oregano and fry gently but taking care to colour it. A wonderful match with a blob of crème fraîche and maybe some unctuous black beans."
