This is raw, uncured hind leg pork, appearing pale pink/beige like a pork roast. It has not been salted or smoked, offering a natural pork flavor. Raw Gammon Joint
Always prefer bone-in . The bone adds deep flavor, holds the meat together, and provides a superior base for stocks or soups later. Shank vs. Butt End: buy uncooked ham joint
(Dry-Cured): Salt-cured, aged, and unsmoked (usually). These are very salty, dry, and require soaking before cooking. 2. Key Selection Criteria This is raw, uncured hind leg pork, appearing
Look for a moist, soft-to-the-touch joint. If it feels tough, it is too old. This is raw