The boneless rindless pork legs are prepared by the Andreas Meats butchers and cured using the traditional curing method exclusive to Andreas Meats. The legs are then cured for 5-6 days in the curing bath. The legs are used to produce:
- Wafer thin ham
- Boiled ham
- Honey Roast ham
- Honey Roast Gammon
- Premium Ham
- Gammon steaks
Other products that are created from the curing process are bacon ribs, ham shanks and bacon ends.
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