The unique taste of gammon lends itself well to everything from a festive dinner to leftover sandwiches. It’s affordable, filling and, best of all, really tasty. The gammon steak cut is from a gammon joint from the hind quarter of a pig that is cured by dry salting, brining, or smoking.
Free range pork produced in Craig Cefn Parc, Swansea. Our pigs are native breeds that live outdoors in a natural environment that results in high quality meat.
Our pigs have a free-range life and are free to roam pasture and woodland on the 50 acre farm. They live in small family groups and their natural diet of pasture, nuts and acorns are supplemented with a barley and pea mix, along with fruit and veg from local suppliers.