Cornish Heritage Pork Diced Gammon 500g

Cornish Heritage Pork Diced Gammon 500g

Succulent Primrose Herd gammon cubed. Ideal for kebabs or in pies and hotpots.

Diced gammon consists of uniform bite-sized cubes cut from a raw, cured hind leg of pork.

Unlike cooked ham, gammon is sold raw and must be cooked before eating. Because it comes from the leg, it is a lean, meaty cut that delivers a deep, savoury, salty punch to dishes without being overly fatty.

Pack contains 500 gm.

Why Choose Primrose Herd Pork?

• Award Winning Heritage Pork
• Traditional Cornish Butchery: Expertly prepared by hand to order.
• Outdoor Reared: High welfare standards for superior meat texture.
• Rich Natural Flavour: Perfect for roasting, searing, or slow cooking.
• Chilled Delivery: Eco-friendly vacuum packaging delivered directly to your door.

Weight: 500g

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C.

Delivery : Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master Cooking with Diced Gammon

"Diced gammon is a phenomenal ingredient for adding concentrated, meaty saltiness to British comfort food. Because gammon is raw cured leg meat rather than precooked ham, it needs to be cooked through, but its high lean-to-fat ratio means over-frying can leave it tough and dry. The secrets to success are managing its salt levels, searing quickly over medium-high heat, and pairing it with sweet, creamy, or acidic ingredients."

1. Mind the Salt (Soak if Necessary)

Because gammon is brine- or dry-cured, it packs a punch of natural saltiness that season an entire dish.

• Taste First: Always hold back on adding extra salt to your pies, soups, or casseroles until the very end after the gammon has cooked and released its juices.

• Soak Extra-Salty Cuts: If you suspect your diced gammon is heavily cured, soak the raw cubes in a bowl of cold water for 20 to 30 minutes, then drain and pat thoroughly dry with kitchen paper before cooking.

2. Sear Lightly to Caramelise without Drying Out

Unlike fatty streaky bacon, lean diced gammon can turn rubbery if fried for too long.

• Heat 1 tbsp of butter or oil in a frying pan over medium-high heat.

• Fry the diced gammon for 4 to 6 minutes, tossing frequently, until the edges turn light golden-brown and the meat is cooked through.

• Remove the gammon from the pan immediately once browned so it stays juicy, leaving the savoury fat in the pan to cook your vegetables.

3. The Ultimate Base for Creamy Pies and Soups

Diced gammon shines best when suspended in a creamy, unctuous sauce or a rich vegetable broth.

• Chicken, Leek & Gammon Pie: Sauté sliced leeks in the leftover gammon fat, build a creamy mustard velouté, and combine with cooked chicken and seared gammon before topping with puff pastry.

• Classic Split Pea & Gammon Soup: Add raw diced gammon directly to a pot of yellow or green split peas, leeks, and carrots. Simmer gently for 1 hour so the gammon tenderises while flavouring the broth.

4. Pair with Sweet and Acidic Accents

Savoury gammon naturally craves sweet and sharp flavours to cut through its salt cure.

• Combine diced gammon with sweetcorn, peas, or caramelised apples in stews and bakes.

• Finish sauces containing gammon with a teaspoon of English or Grainy mustard, a splash of cider vinegar, or freshly chopped parsley to lift the entire dish.

5. Quick Swap for Midweek Pasta & Omelettes

Because it is lean and meatier than bacon, diced gammon makes a fantastic quick-cook protein.

• Gammon & Cheese Frittata: Sauté diced gammon with spinach and spring onions, pour over beaten eggs, top with mature Cheddar, and flash under the grill.

• Hearty Carbonara Twist: Swap standard bacon for seared diced gammon cubes for a chunkier, extra-meaty pasta finish.