Stemming from its roots in Gypsy camps where the leg meat was smoked over a wood-fire to give the skin a dark colour; this ham has a distinct flavour profile. We trim the whole leg-joint of fat, cure the joint, net it and smoke it to give it an intense dark smoke ring. The ham is lean, tender, juicy and extremely versatile.
Serve cold, in a sarmie or on a cheese board. Chop up and pop onto a pizza or stir into your favourite pasta.