Know Where Your Food Comes From

Origin: Blair House Farm Charcuterie, Killarney, County Kerry.

Method of Curing - Oldstyle - Traditional Ingredients: - Pork Leg - Kerry Sea Salt - Brown Sugar - Antioxidant (Sodium Ascorbate), Preservatives (Potassium Nitrate, Sodium Nitrite) -Time to Cure: 15 Days in Our Curing Vats and 7-10 Days in Our Air Drying Room

Unit Weight:: +/- 5kg (Various Weights) The Average Weight is Between 5kg & 8kg per Ham. We will notify you by Text or Email the Final Adjusted Payment +/- Amount which will be based on the Final Weight - day prior to collection or Delivery. The price indicated on the web site is JUST THAT, an Indicated Average Guide Price.

A 5kg ham will serve 12 people, a 7kg ham 16, and a 9kg ham about 24.

Storage: Keep refrigerated below 4ºC - Shelf Life: See Label Once opened consume within 2 days and before use by date on pack. If freezing, freeze on day of purchase and use within 1 month. Defrost thoroughly in a refrigerator and cook within 24 hours. Do not refreeze once thawed.

Blair House Farm Charcuterie - Traditional Farmhouse Country Style Rosemary Ham & Pastrami with Salami and Chorizo - Completes the ultimate traditional Charcuterie Plate. Now Taste the Difference

Blair House Farm Charcuterie Products are NOT ALWAYS OFF the Shelf. Use the Contact Us Section To Go On Our Reserve Listing. This is a Must to Guarantee Your Specific Charcuterie Product.

TRUE PROVENANCE & HERITAGE FROM BREEDING TO BOUCHERIE TO CHARCUTERIE PRESERVING LOST TRADITIONS AT BLAIR HOUSE FARM