In the 18 th century in Calne, Wiltshire, a local family developed a method for curing pork to produce ham (and bacon). The immersion of pork in a live brine and refrigeration significantly shortened processing times for curing and reduced the amount of salt required, also producing consistently cured product. York Ham: York ham is named after the city of York in northern England. It is known for its delicate flavor and is usually brined and then slowly cooked. This traditional English wet cure process referred to as Wiltshire curing is used to produce ham with a moist, distinctive flavour and tenderness together with a characteristic aroma and taste profile.

Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Wiltshire Ham: Wiltshire is a county in southwestern England known for its traditional style of ham. Wiltshire ham is typically dry-cured and has a slightly sweet taste.In the UK, different regions have their own traditional styles of ham. Some notable varieties include:

This organic family farm prioritizes animal welfare, biodiversity and also shares our focus on quality and customer experience. The level of care and time that goes into rearing this organic product, is why we take our time with this range and only use the oldest curing method that is, dry curing! British Free Range Houghton Ham: High-quality, sliced Houghton Ham to ensure a tender and savoury experience. Freshly baked white or sourdough bread: Choose a bread with a crispy crust and soft interior to provide the perfect foundation for the sandwich.Cumberland Ham: Cumberland, a historic county in northwestern England, is renowned for its Cumberland sausage and also produces a unique style of ham. Cumberland ham is typically dry-cured and has a strong, salty flavor. This mouthwatering creation combines the deliciousness of Houghton Ham with a medley of complementary ingredients, resulting in a symphony of flavours that will tantalize your taste buds. Whether you’re a sandwich connoisseur or simply looking for a delightful lunch option, the ultimate Houghton Ham sandwich is sure to satisfy your cravings. Houghton Ham: a legendary family recipe that transformed into the revered Wagstaff cure in 1983. Producing a succulent wonderfully tasting ham, that would rival any ham. You’ve got to taste it to believe it. Shredded romaine lettuce: The crisp and fresh romaine lettuce complements the other ingredients with its mild, leafy taste. The principles of the traditional technique which include immersion of boned pork legs for at least 3 days in a temperature-controlled live brine remain in use today. The cured pork is then cooked to produce Wiltshire Ham. Functional bacteria within the curated brine are instrumental in generating the coveted Wiltshire ham flavour.

Salted butter: Spread a thin layer of salted butter on the bread to enhance the richness and add a hint of saltiness.