From a whole leg cured the traditional way made by hand in the Daylesford smokehouse FIRM & SUCCULENT, OUR GLOUCESTERSHIRE HAM IS PERFECT FOR SANDWICHES & PLOUGHMAN'S, WITH A WEDGE OF CHEDDAR & OUR TANGY FARMHOUSE PICKLE. We make our hams the traditional way in very small batches, from whole legs of organic outdoor-reared Gloucestershire pork, raised just a few miles from our farm. The pigs are bred to be hardy and outdoor-loving, producing heavy, succulent and tender hams from a wild, foraged diet. We take our time over the curing process, using traditional artisan methods and we allow the flavours to develop fully. Because we're organic, our hams are free from unnecessary chemicals and GM. We don't need any of the flavour enhancers and water commonly injected in to factory produced ham. We use a blend of curing salts, whole spices, herbs and time-tested artisan skills instead. We believe organic is better for our health, our animals and the environment; and of course always tastes better.