Sandwich Meat

suki1964

Gammon joints you need to be careful with. Most are FORMED using cuts of meat, injected with a saline solution and lord knows what else to glue the pieces together. Even the gammon on the bone is usually formed. I mean let's wise up and admit to ourselves how many farmers are producing to supermarket weights?

I have a meat slicer, inherited, and worth it's weight in gold seeing as I can't slice thin free hand

One of my sandwich meat fillings I like is a chicken thigh stuffed with either just a bread based stuffing, or with leeks and cheese or ( and )!bacon

Fillet the thigh. Bash out till flat Add filling of choice and roll. Wrap in cling film and make a really tight sausage making sure it's well sealed. Wrap again in foil and bring to a boil and simmer for around 20 mins


When cold, unwrap and thinly slice. - knife or slicer. One thigh will do a couple of sarnies

Same with ham. Best to buy a cut of pork and cure it yourself then buy a so called " gammon". Read the label. They are 90%!or more made from pre formed meat

Farway

Agree with suki1964 you really do need to read the labels, or buy from a local, traditional, butcher

What seems to be ham etc is just reformed gunk