Original: $8.58
-70%$8.58
$2.57The Story
The Greek Farmer Aged Picnic Ham is sliced British pork shoulder, dry-cured with salt and Cypriot red wine, then spiced with tremithia seeds from the Turpentine tree of Cyprus. Tremithia brings a resinous, lightly piney note to the meat, sitting with the savoury pork and soft oak smoke.
It is made in Hertfordshire by The Greek Farmer, a small family-run charcuterie producer bringing Greek-Cypriot flavours to British free-range pork. The slices are ready to eat, so this is an easy one to open when people are standing around the kitchen asking what they can nibble.
- Dry-cured British pork shoulder salume
- Marinated with Cypriot red wine
- Spiced with aromatic tremithia seeds
- Oak-smoked, then aged for depth
- Great Taste 2023 1-star winner
Serve with olives, hard cheese, good bread and sharp pickles. It is also lovely tucked into warm bread with ripe tomatoes, when the fat softens slightly and the smoke comes forward.
Meet the maker: The Greek Farmer
The Greek Farmer makes British charcuterie with a Greek twist, using British free-range pork and curing it on their farm in Hertfordshire. Think salami and air-dried meats with that sunny, savoury lift you get from Mediterranean herbs and spices. It is the kind of food that turns a simple board of cheese, bread and olives into something people gather around.
Small, family-run and proudly farm-based, they bring together proper British pork with flavours inspired by Greek recipes. Their award-winning range feels made for sharing: picnics, picky dinners, drinks with friends, or the moment when you “just slice a little” and somehow go back for more.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Pork shoulder, salt, red wine, tremithia seeds, preservatives: sodium nitrite, sodium nitrate. made with beef casings.
Store in a cool dry place away from bright light. Consume on day of opening.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
The Greek Farmer Aged Picnic Ham is sliced British pork shoulder, dry-cured with salt and Cypriot red wine, then spiced with tremithia seeds from the Turpentine tree of Cyprus. Tremithia brings a resinous, lightly piney note to the meat, sitting with the savoury pork and soft oak smoke.
It is made in Hertfordshire by The Greek Farmer, a small family-run charcuterie producer bringing Greek-Cypriot flavours to British free-range pork. The slices are ready to eat, so this is an easy one to open when people are standing around the kitchen asking what they can nibble.
- Dry-cured British pork shoulder salume
- Marinated with Cypriot red wine
- Spiced with aromatic tremithia seeds
- Oak-smoked, then aged for depth
- Great Taste 2023 1-star winner
Serve with olives, hard cheese, good bread and sharp pickles. It is also lovely tucked into warm bread with ripe tomatoes, when the fat softens slightly and the smoke comes forward.
Meet the maker: The Greek Farmer
The Greek Farmer makes British charcuterie with a Greek twist, using British free-range pork and curing it on their farm in Hertfordshire. Think salami and air-dried meats with that sunny, savoury lift you get from Mediterranean herbs and spices. It is the kind of food that turns a simple board of cheese, bread and olives into something people gather around.
Small, family-run and proudly farm-based, they bring together proper British pork with flavours inspired by Greek recipes. Their award-winning range feels made for sharing: picnics, picky dinners, drinks with friends, or the moment when you “just slice a little” and somehow go back for more.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Pork shoulder, salt, red wine, tremithia seeds, preservatives: sodium nitrite, sodium nitrate. made with beef casings.
Store in a cool dry place away from bright light. Consume on day of opening.
