To ensure the Brady Family high standards; only young Bord Bia approved fresh Irish pork legs are sourced. Next, they are slow cured in natural well water, on the bone for at least 3 days. This is what gives our hams’ their distinctive flavour. Craft butchers then trim the cured legs, and then steam cooked them slowly, rind on, for 8 to 12 hours, for a traditional real ham taste. Finally, the rind
and fat, which give the ham its flavor and succulence during cooking, is now removed and the ham is then coated by hand with breadcrumbs, or sugar glazed and dressed with pineapples and cherries. The quality of our ham is due to insisting on the best farming, curing, crafting, cooking and dressing practices. Because our hams are produced from whole pork legs, there is a natural colour and texture variation. That’s the sign of a real ham, produced with passion, to traditional methods. Water is never added to the finished ham, the ham is never tumbled, which is why you sometimes get cracks, breaks and colour variation. This shows the naturalness of the product versus the uniformity in colour and shape of some hams on the market.
