Blythburgh Free Range Gammon (on the bone) chicken Suffolk wild venison with chestnuts

Suffolk wild venison with chestnuts and Adnams Blackshore Stout Gravy

Choice of 1kg to 3kg joints

our responsibly caught haddock is cold smoked over oak chippings and sawdust by our fishmongers in their Suffolk smokehouse to create its delectable rich and smoky flavour

Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken

Blythburgh Free Range Gammon (on the bone) chicken Suffolk wild venison with chestnutsAvailable all year Eat hot or serve cold as ham Choice of smoked or unsmoked Choice of Whole gammon (approx 9 Kg) or a half gammon (approx 4. 5kg) The gammon comes from the hind leg of the pig. The leg is then cured in the same way as bacon. Please note that the shape of the joint differs according to the size weight, with the half gammons (4. 5kg) appearing thicker than the whole one (eg 9kg) which looks longer and thinner. Skin and fat cover may