Paddock To Plate WA Dry Cured Boneless Leg Ham (8kg)
Paddock to Plate start with Western Australian free range pork which is traditionally dry cured and then smoked over Margaret River applewood. No chemical nitrates or preservatives are added.
Paddock to Plate start with Western Australian free range pork which is traditionally dry cured and then smoked over Margaret River applewood. No chemical nitrates or preservatives are added.
