Smoked Collar Bacon Joint
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A very flavoursome alternative to gammon. Smoked collar bacon is a dry cured shoulder of pork which has been boned and rolled and then oak smoked for four hours.
Can be cooked just like a gammon but is probably best slow roasted and coated with honey and cloves half an hour before it is done.
Gives a depth of flavour that is hard to beat from one of the tastiest parts of the pig.
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"I would just like to thank you on behalf of my sister and I - for the excellent quality of the meat and the service, we placed a joint order
as I am not at home all of the time and everything went faultlessly."
M.L Aldershot, Hampshire.