It started when former adman, food writer and rare breed pig farmer John Doig started making chorizo in his garage at Moons Green in the Kentish Weald. A few year’s later you’ll find him in the middle of a busy butchery on a farm near Wittersham in the Kentish Weald, the home of Moons Green Charcuterie. His business partner is local farmer, butcher and one-time county cricketer, Ian Jones. “They are one of the leaders of the new British Charcuterie movement, making an amazing array of fabulous saucissons, bacons, hams and uniquely British cured meats.”
“They’re inventors; just look at the ubiquitous Beer Sticks, their low-fat Nduja and their crazy range of saucissons.”
Ian is a proper farmer, a onetime dairy herdsman, a butcher and the man who put the famous local Silcock Farm on the map for about 16 years. Today he’s responsible for production at Moons Green and runs around 300 sheep, bee hives and a couple of Highland Cattle at Ebony Farm, just down the road from the charcuterie. He’s married to a successful local architect and the father of two boys only one of whom is going to be a farmer. (The other’s following in his mum’s footsteps.)
A kiwi, John lived and worked in New York, Asia and the South of France before coming to England ten year’s ago. He’s driven by the idea that a British school of charcuterie is well underway fuelled by exciting new flavours and inventive products. He is concentrating on celebrating Britain’s great advantage; the best pork in the world.