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:: +/- 3.5kg (Various Weights) The Average Weight is Between 3.5kg & 4.25kg per Half 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 3.5kg Rosemary Half ham will serve between 8 to 10 people.

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.

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. Now Taste the Difference

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