Frequently Asked Questions

What is the difference between Cumberland ham and Cumbria Air Dried ham?

Cumberland hams are Woodall’s original farmhouse-style ham, which many years ago would have been found hanging from every country kitchen ceiling.

What's the difference between traditional Dry Curing and the way that most bacon and ham is produced

Modern bacon and ham is produced by the injection of a cocktail of brine and chemicals and takes a matter of hours to produce.

Where can I buy Woodall's products?

Over 100 retail outlets around the UK stock Woodall’s products (listed on the website). Alternatively you can order online at www.richardwoodall.com. We will normally dispatch your order in 3 working days but as our products are traditionally produced it sometimes takes a little longer - we don't cut corners with our methods in order to meet a delivery deadline! Payment is accepted by credit card or cheque. 

How do I cook my Cumberland ham?

Before cooking soak your ham in cold water for a minimum of 24 hours. For a mature ham 36 or even 48 hours is preferable. Any mature bloom that may be present should then be scrubbed off before cooking. Cover the ham with a dough crust or baking foil and place in a roasting tin and cook in a preheated oven (190 °C/gas 5):

6 kg and over 35 mins/kg
4 - 6 kg 45 mins/kg
2 - 4 kg 60 mins/kg
up to 2 kg 80 mins/kg

How long can Woodall's meats be stored?

Because of the dry curing processes most of our products are extremely stable and safe. Although we recommend that you do refrigerate most of them, it is not essential for short periods of time and most will be quite safe at ambient temperatures for a few days. There are some exceptions: