Founded in 1888, Kings Fine Cooked Meats combine traditional methods and recipes passed down through the generations with new technologies and ideas.
Finalists
The Hawaiian Ham’Wich
by Georgina Magowan
from Freshcut Foods
Hoggin' The Mojo!
by Donna Mcguire
from Deli Lites
The Ryes Of Ham
by Mel Walmsley
from Lakes Sandwiches Ltd
Pan Ham Flight
by Kieran Mcgivern
from Around Noon
Croque-Keoni-mana
by Alice Staines
from Raynor Foods
For the competition, they have chosen a gammon made using the traditional Wiltshire process which during the curing stage is soaked in a live brine for a minimum of 3 days.
The finished gammon is very succulent with a soft slightly fibrous yet tender texture.
An excellent source of high quality protein is allergen free, its versatility means it can be served hot or cold, as well as plain or glazed.
The Brief
Produce a sandwich or food to go dish where the gammon is the star of the show.
