Cumberland ham small joint boneless

The original farmhouse-style ham, which many years ago would have been found hanging from every country kitchen ceiling. We still use the identical curing method perfected by the company's founder, Hannah Woodall in 1828. Well rubbed with salt, cured for one month and then matured for two, the depth of flavour this method creates puts floppy, wet ‚ham impostors‚ of today firmly in the shade. You could not ask for a more impressive or splendid centrepiece for the dinner table.