Diced Gammon: Tender, Cured Perfection in Every Bite

Cut by hand directly from our prime, traditionally cured gammon joints, our lean diced gammon delivers the ultimate balance of rich savoury depth, gentle saltiness, and natural sweetness. We’ve done all the prep work—trimming away excess fat and portioning it into generous, bite-sized cubes—so you get maximum flavour with zero waste and zero effort.

Whether you’re crisping it up in a pan or letting it melt into a slow-cooked sauce, it brings instant artisan quality to everyday mid-week dinners and weekend comfort feasts alike.

Top Ways to Cook & Serve

• Pan-Fried Crisp: Sear over medium-high heat with a drop of oil or butter for 6–8 minutes until deeply golden on the edges. Toss straight into pasta, fold into omelettes, or scatter over jacket potatoes with melted cheddar.

• Slow-Simmered: Brown first, then braise low and slow in stews, cider sauces, or bean casseroles for 30–40 minutes until melt-in-the-mouth tender.

Three Easy Mid-Week Recipe Ideas

• Proper Creamy Gammon & Leek Pie: Sweat sliced leeks in butter, add browned gammon chunks, and stir through crème fraîche, whole-grain mustard, and fresh thyme. Top with all-butter puff pastry and bake until golden and bubbling.

• Warm Gammon, Lentil & Cider Skillet: Pan-fry diced gammon until crisp, deglaze the pan with local dry cider, then toss in Puy lentils, baby spinach, and a spoonful of honey-mustard dressing for a rustic, hearty dinner in under 15 minutes.

• Smoky Gammon & Butterbean Stew: Fry off diced gammon with chorizo, garlic, and smoked paprika. Tip in chopped plum tomatoes, butterbeans, and a splash of stock, then simmer down until rich and thick. Serve with crusty bread.

Why Our Gammon Hits Different

• Butcher-Cut Fresh: Sliced from whole, high-welfare gammon cuts—never off-cuts or machine-formed meat.

• Zero Shrinkage: Traditionally cured for honest texture and bold, clean flavour without excess water.

• Ready in Minutes: Pre-diced and trimmed, ready to drop straight into the pan.