Is Taste the Difference Wiltshire Cured Gammon Steaks With Blossom Honey & Mustard Glaze Dairy Free?

Ingredients
Gammon Steaks (89%) (british Pork, Water, Salt, Preservatives: Potassium Nitrate, Sodium Nitrite), Blossom Honey And Mustard Sachet (11%) (water, Honey, Sugar, Wholegrain Mustard (water, Mustard Powder, Spirit Vinegar, Sea Salt, Cinnamon, Pimento), Dijon Mustard (water, Mustard Powder, Spirit Vinegar, Sea Salt, Mustard Seed Husk, Pimento, Turmeric), Cornflour, English Mustard (water, Mustard Powder, Sea Salt, Turmeric, Pimento), Cider Vinegar, Molasses). Contains Mustard.
Check Taste the Difference Wiltshire Cured Gammon Steaks With Blossom Honey & Mustard Glaze against your own diets in the app.
Take it with you
Scan to open Taste the Difference Wiltshire Cured Gammon Steaks With Blossom Honey & Mustard Glaze in Spoonful
Point your phone camera at the code, the app opens right on this product with its results against 26 diets, allergies and intolerances.
What is a Dairy Free diet?
A dairy-free diet eliminates all foods made from or containing milk and milk-derived ingredients, such as butter, cheese, yogurt, and cream. It's essential for people with lactose intolerance, milk allergies, or those who prefer plant-based alternatives. Common dairy substitutes include almond, soy, oat, and coconut-based milks and cheeses. While dairy is a major source of calcium and vitamin D, these nutrients can be replaced through fortified foods or supplements. Many people find going dairy-free helps reduce digestive issues, acne, or inflammation, but balance and proper nutrient intake remain key for long-term health.
Explore other diets
Often paired with Dairy Free
Similar Products
Sainsbury's Breaded Yorkshire Cured Cooked British Ham Slices, Taste the Difference x4 120g
Taste The Difference Free From Chocolate Cake With Belgian Chocolate Buttercream & Curls
Tesco Finest Two Unsmoked Wiltshire Cured Gammon Steaks 400g
Sainsbury's Dry Cured Gammon Steaks Smoked, Taste the Difference 400g
About this product
Meat · Slice


