Rare Breed Hams

Our hams are dry cured using traditional Irish pork curing methods. We take whole pork legs, remove the bone, then dry cure the hams using saltpetre, salt and sugar, which is rubbed into the rind of the ham, and which naturally seeps into the meat by a process of osmosis. After several weeks hanging the hams will be cured, and are then hung for four weeks to dry. After this time some hams are ready to sell unsmoked, and other hams are smoked over oak chippings. Our hams are available whole or cut into smaller joints.

 



Rare Breed Hams