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Stuffed Chicken Breasts with Mature Cheddar and Ham wrapped in Panchetta (4 x 285g)
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Turkey Breast Roll (1.0-1.2Kg)
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Turkey Breast Roll (1.4-1.6Kg)
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Turkey Breast Roll (1.8-2.0Kg)
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Turkey Breast Roll (2.4-2.6Kg)
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Owton’s Top Tips!
Our Unsmoked Gammon Joint (0.9 to 1.0kg) is a classic choice for a traditional roast and just as good served cold in sandwiches or salads. It’s a lean, flavour-packed joint that’s simple to prepare and full of character.
You can boil it gently for around 1 hour or roast at 180°C for 60 to 70 minutes. Cover with foil during cooking and remove it for the final 15 minutes to allow the top to brown. Always make sure it’s piping hot throughout before serving.
For a sweet and savoury finish, glaze with honey and mustard, cloves, or a little brown sugar. It’s delicious hot with roast potatoes and vegetables, or cold as part of a lunch spread. Ideal for meal prepping or stretching across several meals.
Store chilled for up to 3 days or freeze on arrival if you’re not using it straight away.
To cook an unsmoked gammon joint, first soak it in cold water for a few hours if you prefer a milder salt flavour. Then simmer gently for around 1 hour per kg, or oven-roast at 180°C for approximately 1 hour 20 minutes. For extra flavour, glaze with honey, mustard, or brown sugar during the final 20 minutes of cooking.
Although not essential, soaking helps reduce saltiness—especially if you’re sensitive to it. A soak of 4–6 hours (or overnight) in cold water is often recommended, changing the water once or twice.
Unsmoked gammon has a more subtle, natural pork flavour compared to its smoked counterpart, which has a deeper, more intense taste. If you’re serving a crowd or planning to add your own glaze or seasonings, unsmoked offers a more neutral base.
A 0.9–1.0kg joint typically serves 4–6 people, depending on portion size and side dishes. It’s great for a family meal with leftovers for sandwiches, salads, or pasta dishes the next day.
Wondering What To Do With An Unsmoked Gammon Joint?
About The Cut
Chicken Breast
Our butchers know that chicken breast is the go-to cut for those who want a lean, tender piece of meat that’s both versatile and easy to cook. Taken from the upper chest of the chicken, the breast (also known as fillet) is naturally low in fat, with a mild flavour that makes it the perfect base for a wide range of dishes, from quick weeknight stir-fries to classy, grilled entrées.
Owton’s Top Tips!
These stuffed chicken breasts are bursting with flavour, smoky chorizo, creamy mozzarella, all wrapped in pancetta that crisps up beautifully in the oven. Pop them in at 180°C for 30–35 minutes until piping hot and golden.
Perfect for an easy midweek meal or something a bit special without the hassle! Serve with crushed, roasted new potatoes and veg or a simple salad. Keep chilled or freeze if needed. Big flavour, zero prep, just cook and enjoy!
Each chicken breast is filled with mild chorizo for a subtle smokiness, combined with creamy mozzarella for melt-in-the-middle texture, and wrapped in pancetta that crisps up during cooking. The result is a savoury, indulgent dish that balances richness with comfort.
Preheat your oven to 180°C (fan) and roast for 25 to 30 minutes, or until the pancetta is golden and the internal temperature reaches 75°C. For extra crispiness, finish under the grill for 2 to 3 minutes. Rest briefly before serving to retain juiciness.
Yes, these stuffed chicken breasts are great on the BBQ. Grill over indirect heat with the lid closed for around 25 minutes, turning occasionally. Make sure the centre is fully cooked through. Finish over direct heat for a crisp pancetta coating.
Absolutely. Freeze them on the day of delivery if you’re not planning to cook straight away. Defrost in the fridge overnight before cooking and ensure they are thoroughly cooked through before serving. Once thawed, do not refreeze.
