Cured Mangalitza Ham
Cured Mangalitza Ham
Cured Mangalitza Ham
Cured Mangalitza Ham
  • Load image into Gallery viewer, Cured Mangalitza Ham
  • Load image into Gallery viewer, Cured Mangalitza Ham
  • Load image into Gallery viewer, Cured Mangalitza Ham
  • Load image into Gallery viewer, Cured Mangalitza Ham

Cured Mangalitza Ham

Regular price
£35.00
Sale price
£35.00
Regular price
Sold out
Unit price
per 
Tax included.

Salted for 6 weeks and then, dependent on the muscle, air dried for 7-12 months. Our hams come from Mangalitza pigs that are taken to a minimum of 2 years of age, and live outside all year. (per 100g), sliced to order.

Collar

The coppa or collar is the central group of muscles in the shoulder that sit directly undeneath the shoulder blade. We seam bone the shoulders from our Mangalitza pigs, before salting and air drying for 8 months. This ham comes from a 24 month old pig, born and raised on the farm. This pig has lived outside its entire life, fed on a diet of natural forage, pasture and supplemented only with fermented organic grains and waste fruit and vegetables. As the coppa is a muscle that sits within the shoulder it has no back fat and therefore is one of the leaner cuts of ham. It does, however, contain a large amount of intermuscular and intramuscular fat due to its make up, and therefore retains a richness and softness that make it so popular. Sliced to order.

Shoulder Blade

One of the most revered cuts of ham across Europe but often not common due to the labour intensive preparation. We seam bone the shoulders from our Mangalitza pigs, before salting and air drying for 8 months. This ham comes from a 24 month old pig, born and raised on the farm. This pig has lived outside its entire life, fed on a diet of natural forage, pasture and supplemented only with fermented organic grains and waste fruit and vegetables. Some of the finest lardo often comes from the shoulder, and we prepare the shoulder so it retains this back fat. As such, this cut of ham will have a good layer of fat. Expect a ratio somewhere near equal parts fat to lean ham. Sliced to order.

Silverside

The Silverside sits within the leg of the pig, and is a neat ham joint that makes the most out of the harder fat on the outside of leg. We seam bone the leg in order to produce this joint, before salting it and air drying for 6-7 months. This ham comes from a 24 month old pig, born and raised on the farm. This pig has lived outside its entire life, fed on a diet of natural forage, pasture and supplemented only with fermented organic grains and waste fruit and vegetables. As per the shoulder blade, this ham has a good layer of fat and a healthy ratio of fat to lean ham. Sliced to order.