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Pork Ham

The ham (back leg) is the largest muscle group in the pig, consisting of 4 cuts: rump, knuckle, topside, silverside.  It is a versatile meat and can be cured or smoked to make traditional hams, sliced thinly for schnitzels or thickly for steaks, shredded for the wok, cubed for stews or stuffed with food such as cheese or mushrooms.  Nordic families traditionally buy a whole ham for the Christmas period and this custom has spread all over the world.

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