Air-Dried Ham

Like a Parma Ham Meet/meat our classic air-dried ham, heritage breed British pork simply cured with a few herbs and spices, and aged for as long as it needs. The Makers' Inspiration When our Master Butcher David joined Bray Cured, he put 50 years of nose to tail butchery skills into crafting perfectly curable cuts from every part of the amazing produce we work with. Our air-cured ham was part of this project, with a stripped back cure designed to highlight the simple beauty of skilfully prepared meat. How We Make It Each pork leg is seamed out to create the perfect number of hams, which are dry cured in a minimal amount of salt, herbs and spices, before an ageing process which can take anywhere from 6 weeks to 6 months, depending on the individual ham. Tasting Notes Light, fresh and creamy, with a hint of herb and spice from the cure. From eggs benedict to wrapping spears of asparagus, it's excellent in many roles.