2 Horseshoe Gammon Steaks 600g-800g

The classic cut, done properly. Our horseshoe gammon steaks are cut from the heart of the leg — thick, generous, and full of the sweet, savoury depth that only a proper dry cure can deliver. Hand-cured using traditional methods from locally reared Staffordshire pork, with no water added and no shortcuts taken.

Named for their distinctive shape, these are the steaks that hold their own on a griddle, in a pan, or over the coals — caramelising at the edges while staying tender and juicy at the centre.

How to Cook

• Griddle or frying pan: Cook over a medium-high heat for 3–4 minutes each side until golden and caramelised. No oil needed — the fat does the work.
• Grill: Grill on a medium-high heat for 4–5 minutes each side for evenly cooked steaks with lightly charred edges.
• BBQ: Horseshoe gammon on the BBQ is a proper occasion — the fat renders into the heat for something deeply smoky and satisfying.

Serving Ideas

• Gammon, egg & chips — the British classic; a thick horseshoe steak, a free-range fried egg, and proper hand-cut chips
• Honey & mustard glaze — brush with honey and wholegrain mustard in the last minute of cooking for a sticky, caramelised finish
• Gammon with pineapple — grilled over coals with a slice of fresh pineapple for a timeless combination
• Sunday supper board — sliced and served alongside roasted veg, new potatoes, and a good parsley sauce

Why Our Gammon?

• Traditional dry cure — no water added, no shrinkage, just pure flavour
• Horseshoe cut — from the heart of the leg for a generous, well-shaped steak
• Locally reared Staffordshire pork — traceable, high welfare, full of flavour
• No artificial additives or preservatives

The cut that earns its place at the table. The taste that time forgot.