Air-Dried Meats
The magic of pork collar or coppa, pork loin or lomo and cured beef or bresaola is the delicacy of the flavours they offer. Sliced paper thin, they should be silky and melt on your tongue leaving the slightest hint of juniper or orange, perhaps paprika or rosemary, but always the flavour of the pork remains the true measure of their quality.
At last an English air-dried ham to rival the European stars. Aged for 18-months, it’s a sublime flavour to savour.
Thinly sliced in 100g portions.
I don’t care what you say, nothing compares with British Beef. Months of aging makes our bresaola a sublime confirmation that British Beef rules. Slice thinly and savour the subtlety of this home-grown delicacy. Ian likes it with a sprinkle of orange juice for some unknown reason.
Place a thin slice of Moons Green Pork Loin on your tongue until it melts and you’ll discover just how good British Air-dried ham can be. Our most popular luxury ham comes adorned with a paprika rub. You’ll wish you had a spare in the fridge for those midnight excursions.
Moons Green Filetto pays hommage to a northern Italian salami made in just two villages. We cure and age our British pork tenderloin rubbed with orange and fennel. It takes us about a month to make and is, in our view, utterly delicious. Approx 250g.
For many aficionados pork collar is the pinnacle of air-dried meat. The fat is the key; conveying the flavour through the meat and allowing a little salt to be the only preservative that matters. Moons Green collar manages to be both rustic and sophisticated. You can savour it slowly or toss it over a pizza, once the pizza is cooked, and turn it into something thrilling!