The Black Farmer — Where Tradition Meets Bold Flavour
Gammon Steak, Dry Cured
£4.40
Gammon Steak, Dry Cured
£4.40
Serves 1-2 people.
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Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
A gammon steak is a thick slice of cured pork cut from the hind leg. Unlike ham, which is sold cooked, gammon is raw and needs to be cooked before eating. Dry curing gives it a firmer texture and a fuller, more savoury flavour.
Snip the fat rim in a few places to stop the steak curling, then pan-fry or grill over a medium-high heat for 3 to 4 minutes per side until cooked through and piping hot. No soaking is needed. Serve with a fried egg, chips or grilled pineapple.
Gammon is red meat. Although cooked pork looks pale, pork is classified as red meat. The pink colour of gammon comes from the curing process, which is also why cured gammon stays pink after cooking while uncured pork turns white.
No. Gammon is cured pork, and pork is not halal. If you are shopping for halal options, browse our dedicated halal food range instead.
The British classic is fried egg and chips, with grilled pineapple as the traditional sweet contrast. It also works well with buttered peas, mashed potato and parsley sauce, or sliced into warm salads and pasta dishes.