Traditional Double Smoked Ham Sliced

Awards for Traditional Double Smoked Ham Sliced

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  Gold Medal Winner

  Leg Ham, manufactured (minced, cut or comminuted) and formed or pressed, in casing, elasticised netting or similar, fully cooked, may be smoked. Any size. Sydney Royal Fine Food Show 2014

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  Gold Medal Winner

  Leg Ham, manufactured (minced, cut or comminuted) and formed or pressed, in casing, elasticised netting or similar, fully cooked, may be smoked. Any size. Sydney Royal Fine Food Show 2013

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  Silver Medal Winner

  Smoked Leg Ham Boneless category Sydney Royal Fine Food Show 2012

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  Silver Medal Winner

  Smoked Leg Ham Boneless category Sydney Royal Fine Food Show 2011

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  Silver Medal Winner

  Leg Ham, manufactured (minced, cut or comminuted) and formed or pressed, in casing, elasticised netting or similar, fully cooked, may be smoked. Any size. Sydney Royal Fine Food Show 2010

ingredients

100% fresh Australian pork, water, salt, Mineral Salts (451, 452), antioxidant (316), Vegetable Gum (412), preservatives (250).

how the traditional double smoked ham sliced is made

These premium quality legs of pork are carefully selected for their leanness and texture and then marinated for a minimum of two days. A slow (12 hour), low temperature water cooking process ensures the ham remains moist throughout its production. Finally the traditional double smoked ham sliced is lightly wood smoked using a genuine wood pine rich in sap, creating a gold colour and depth of flavour unique to this style of ham.

shelf life

Eight weeks provided the packaging is intact and the product is kept below 5°C. Once opened, the product should be consumed within five days.

cooking

This product requires no further cooking.