Blythburgh Free Range Gammon (on the bone) chicken our responsibly caught haddock is

our responsibly caught haddock is cold smoked over oak chippings and sawdust by our fishmongers in their Suffolk smokehouse to create its delectable rich and smoky flavour

flash-frying in a stir fry or making into a Thai salad

Our boned and rolled brisket is an inexpensive way to create a tender

Suffolk wild venison with chestnuts and Adnams Blackshore Stout Gravy

the hard work over several hours of pot roasting

Blythburgh Free Range Gammon (on the bone) chicken our responsibly caught haddock isAvailable all year Eat hot or serve cold as ham Choice of smoked or unsmoked Choice of Whole gammon (approx 9 Kg) or a half gammon (approx 4. 5kg) The gammon comes from the hind leg of the pig. The leg is then cured in the same way as bacon. Please note that the shape of the joint differs according to the size weight, with the half gammons (4. 5kg) appearing thicker than the whole one (eg 9kg) which looks longer and thinner. Skin and fat cover may