Price per kg £8.97 unsmoked & £9.83 smoked
Our gammon has been taken from our pork legs. They have either been smoked or are green and have a completely wonderful taste. We hang our gammon whole after it has been dry cured to allow the salt to dry out of the meat. This has been done so you won’t need to soak your gammon before cooking.
Boiling or roasting are the ideal ways of cooking, adding your own choice of coatings for the ideal finish. Keeping the bone whilst cooking only adds to the flavour – gorgeous!
All of our pork comes from Field Place Farm, a Family run farm in the heart of mid Sussex. They have been breeding and rearing pigs on their farm since the 1960`s.
Breed is based on Large white/ Landrace mother crossed with a commercial boar. All replacements are bred on farm and they are classified as a high health unit. The pigs are fed on home grown cereals grown under FABBL farm assurance scheme. The pigs are all bedded on home grown straw. All manure goes back into the soil to feed the crops reducing the need for fertilizers.
In all they produce fantastic pork to the highest of welfare standards which is reflected in the quality and taste of the product which we are proud to sell it at Chilley Farm.
We make all our own sausages and cure all of our own bacon. The bacon and ham is traditionally dry cured and has a wonderful flavour. We sell cooked ham as well. We also have our own smokery and can smoke anything you like not only pork we smoke cheese, chicken, salmon and salt beef.