Founded in 1888, Kings Fine Cooked Meats combine traditional methods and recipes passed down through the generations with new technologies and ideas.
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.
This 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.
Produce a sandwich or food to go dish where the gammon is the star of the show.
The competition is open to all professionals working in the sandwich and food to go industry – whether in a retail environment or product development kitchen.
