Boneless Black Combe Ham



The Black Combe is hand rubbed with a spiced dry cure mix then cold smoked in oak for 5 hours before being left to naturally air dry for at least 6 months. This ham finds a perfect balance between being aromatic and distinct but never overpowering.

The ham is named after the fell just visible from Waberthwaite - the village where the Woodall family butchers has resided for over 180 years.

Our whole Black Combe hams are supplied in 2 halves, both individually branded and vacuum packed.

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