With classically British flavours this rich sweetly flavoured ham has a unique unmistakeable personality. After the initial salting stage Woodall’s Royale Air-Dried Ham is marinated for 8 days in a liquid pickle of pale ale molasses vinegar brown sugar and spices. It is then hung for a further 7 days to dry then cold smoked over oak for 5 hours before being air dried for at least 6 months. This ham recipe was developed from a cure for Suffolk ham documented in 1843 by Mrs French of Saxmundham and brought to Waberthwaite when Richard Woodall married Suffolk-born Muriel. Originally intended to be used as a cooked ham it was adapted to be used as a prosciutto style ham. All pork used by Woodalls is selectively sourced and butchered using only British Outdoor Bred pigs.
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