We only use fresh British outdoor bred pork to make Denhay gammon. Each joint is hand dry cured using our own special sea salt cure. We allow the gammon to slowly mature before either slicing or packing into joints. Beech wood is used in the smoking process to add that distinctive smoky flavour. Both joints and sliced gammon are available smoked or unsmoked.
The outdoor bred pork in Denhay comes from producers inspected to RSPCA welfare standards by the RSPCA’s independently certified farm assurance scheme. Find out more
We only use British outdoor bred pigs to make our bacon and gammon.
We were proud to be appointed bacon curer to the Prince of Wales in 2008.