Salted for 6 weeks and then, dependent on the muscle, air dried for 7-24 months. Our hams come from Mangalitza pigs that are taken to a minimum of 2 years of age, and live outside all year. They feed on a diet of natural forage, pasture and supplemented only with fermented grains and waste fruit and vegetables. (per 60g), sliced to order.

Leg

From the back legs, salted for six weeks and air dried as large hams comprised of the top round & silverside muscles. The muscles are seamed out of the leg, salted for 6 weeks and then air dried for over 12 months. 

Belly

This is one of our favorite cuts. Makes for a lovely plate of ham but also great for draping over roasted vegetables or pasta as you would lardo. Expect a ratio somewhere near equal parts fat to lean ham.

Coppa

The Coppa sits within the shoulder of the pig, and is a neat ham joint with a wonderful marbling of fat throughout it. We seam bone the shoulder in order to produce this cut, before salting it and air drying for 9 months

Shoulder

The shoulder is our favourite joint with a wonderful fat covering. Arguably the most interesting part of the animal, made up of a series of small muscles, making it a delicious and complex ham. We seam bone the shoulder in order to produce this cut, before salting it and air drying for 10 months

Loin

The loin is normally used as a fresh cut but in this instance we have been able to cure them for up to 6 months. It has a less complex flavour than the Shoulder and Leg but it makes up for it with a healthy ratio of fat to lean.