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antioxidant ascorbic acid
repeating until an inner temperature of 75 degrees C is reached
preservative sodium nitrate
Test for temperature with a chef's thermometer - the temperature in the middle of the roast should be 75 degrees C
Pasture raised Free range dry cured ham - unsmoked (frozen) size:Small ham 1 kg to 1.6 kg approx antioxidant ascorbic acidUn smoked dry cured ham produced from the herd of free range rare breed Tamworth pigs we raise on our farm. Our Pheasants Hill Farm free range dry cured ham is trimmed and boned and supplied off the bone. We use a low salt cure (50% less salt than other cures) so we do not recommend soaking overnight. As the hams are produced by old fashioned dry curing they should be cooked by the traditional method of poaching in a liquid. Ingredients Allergens
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