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 Woodall's is selectively sourced and butchered using only British Outdoor Bred pigs.
Available in: 70g & 300g sliced packs or whole boneless legs (minimum 3.4kg)
Ingredients: Pork Leg, Salt, Sugar, Preservatives: Sodium Nitrite, Sodium Nitrate; Antioxidant: Sodium Ascorbate; Pale Ale (contains BARLEY), Molasses, BARLEY Malt Vinegar, Brown Sugar. Produced using 150g raw pork per 100g of finished product.