Chris Battle from Keighley in West Yorkshire has been curing meat for more than 50 years. He now hand-cures the York ham for Booths, each one taking three months. "I started as an apprentice at a butchers in Keighley, Yorkshire, when I was 14."
This is to John , who misses Gammon so much . A nearby farmer has his own butchery and kills his own free range beef, lamb and pigs . The pigs are Saddlebacks and tasty . Do you want me to enquire if he does gammon . I am pretty sure he would be prepared to have a go .Posted in ice they would arrive in good order next day from here in Tasmania