Description
These are from Blythburgh free range pigs. It is slower grown than other pork and as a result has a unique texture and marbling.
The process involves a light smoke, poaching in cider and black treacle, resting in the liquor for a specific number of days, after which it is skinned, coarse demerara sugar is rubbed into the fat by hand and then it is flash-roasted to produce the perfect glaze.
Collar Ham is rarely seen these days and is held to be the best cut for ham among butchers and is supremely moist from the full marbling.
