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. 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, to produce a superb depth of flavour. These hams make a splendid centrepiece for the dinner table.

Richard Woodall was the first to develop, and for a long time, the only company to produce a prosciutto style Air Dried ham on a commercial scale in this country. The ham is allowed to mature for at least a year to develop a unique mellow flavour which complements, superbly, an amazing number of fruits and vegetables. 

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