Bacon has multiple uses at this time of year for either breakfast, lunchtime sandwiches, teatime quiche or to cover the turkey breast to stop drying out. Our dry cured bacon is ideal for all these purposes.

Sausages and pigs in blankets are an essential accompaniment to Christmas lunch.

Gammon is generally a 2 stage cooking process requiring great care and if serving hot allowing suffcient time for resting after removal from the oven.

Start with the boil, a large pan is required sufficient to allow complete immersion  of the joint. Bring to the boil then simmer for 20 mins per kilo. Turn off the heat then carefully remove the joint from the hot water. More easily done with two large roasting forks inserted either side.

Place the joint in a roasting tin remove the rind and score the fat into squares. Pour over your glaze of choice be that honey, mustard, coke or spicy tomato sauce. Place uncovered in a hot oven 180 degrees/ gas 6 for another 40 mins per kg or until juices run clear.

Serve hot by slicing accross the joint or leave to cool and slice for salad or sandwiches in the same way.