Cornish Outdoor-Reared Pork Gammon Steaks

Cornish Outdoor-Reared Pork Gammon Steaks

Primrose Herd home cured thick cut gammon steaks have a great flavour and are easy to cook.

A gammon steak is a thick, individual slice cut from a raw, cured hind leg of pork (the gammon joint).

Because it comes from the hind leg, the meat is lean, dense, and firm, and cured. Cooking a gammon steak yields a deeply savoury, salty-sweet flavour profile with a satisfying steak-like texture—traditionally pan-fried or griddled and served topped with a fried egg or a grilled pineapple ring.

2 pack options

• 500g Pack contains 2 steaks. Total pack weight 500g
• 1kg pack contains 4 steaks. Total pack weight 1kg

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 Gammon Steak with Pineapple

Gammon steak with pineapple is a absolute British pub classic, but it is all too easy to end up with tough, overly salty meat and soggy fruit. Because gammon is already cured, the secrets to success are snipping the outer fat rind to prevent curling, searing over medium heat in rendered fat, and caramelising fresh pineapple in the pan juices with a touch of brown sugar.

1. Snip the Fat Rind (Prevents Curling)

Gammon steaks have a thick strip of fat running around the edge. As the fat hits the hot pan, it shrinks much faster than the muscle, causing the steak to cup and curl into a bowl shape—which ruins even contact with the pan. Use a sharp chef's knife to make small vertical snips through the fat layer every 2cm.

2. Render the Fat Strip First

• Heat a heavy frying pan or cast-iron skillet over a medium heat with just a tiny drop of vegetable oil.

• Hold the gammon steak upright on its fat edge with tongs for 60 to 90 seconds.

• This crisps up the outer rind and releases delicious, rich fat into the pan to cook the steak in.

3. Sear Over Medium Heat (No Added Salt!)

Lay the steak flat in the rendered fat. Cook over medium heat for 3 to 4 minutes per side (adjusting for thickness). Do not add salt, as the cure already provides plenty. Avoid high heat, as any natural sugars or brine residues will scorch and turn bitter before the middle cooks through.

4. Caramelise the Pineapple in the Pan Juices

While the gammon is cooking (or right after you remove it to rest):

• Pat dry fresh pineapple rings (or canned rings in fruit juice, well-drained).

• Dust one side lightly with light soft brown sugar.

• Place the pineapple sugar-side down into the hot pan alongside the gammon juices over medium-high heat for 1 to 2 minutes until deeply golden and caramelised. Flip and warm the other side for 30 seconds.

5. Rest Briefly & Assemble

Transfer the gammon steak to a warm plate and let it rest for 3 minutes. Top with the caramelised pineapple ring, allowing the sweet, acidic juices of the fruit to run down over the salty cured meat for maximum flavour contrast.