Saucisson & Salami

This is John’s perfect English saucisson with a strong nod towards Europe. It started with Rosemary from a hedge on his small holding and a restaurant following that grew faster than the hedge itself. Today we get rosemary from as far afield as Brockley where a kind English Professor has a huge bush.

This is John’s perfect English saucisson with a strong nod towards Europe. It started with Rosemary from a hedge on his small holding and a restaurant following that grew faster than the hedge itself. Today we get rosemary from as far afield as Brockley where a kind English Professor has a huge bush.

Ian raises the lamb for this special saucisson at Ebony Farm just down the road from the charcuterie. John added the Moroccan-style preserved lemons (he keeps a huge tub of them in our kitchen) to tame the full-flavour of the lamb and give it a gentle but familiar flavour. We doubt anyone else has made a such a distinguished cured lamb sausage.

At first I used to nick the fennel at night from a beach half an hour’s drive from Moons Green, a stony, windy place where the wild weed was abundant. I cut it so it would grow again but always felt the gaze of beach neighbours on my neck. Now we have a source of good fennel that we can get delivered to the door to make this European classic salami.

The soft salami famous for its heat and spreadability. Moons Green’s Fiery ‘Nduja, unlike other ‘nduja pretenders, is only about 15% fat compared to a more typical 75% to 80%. Try it first spread on a slice of fancy toast. In seconds you’ll be persuaded. Then try in pasta sauce or on a pizza.

If you had to sit down and design a truly indulgent saucisson this would be it. Wild venison for starters, then whole chunks of preserved sour cherries and whole pistachio nuts. It’s a total trip! Be sure you warn anyone with an allergy that this saucisson contains NUTS.

Wild Mushrooms, normally ceps from France, meet the gentle, earthy twang of French Truffle oil and the occasional trifle of Italian truffle. It’s wildly expensive! This is a superb rustic saucisson that delivers exactly what it says on the label.

Everyone makes chorizo. It’s “that red sausage”. But Moons Green have found a recipe from the 18^th century that we believe gets to the heart of authenticity. It uses sherry and two different kinds of paprika but no fiery chillies! In the old Spanish days they let the pork talk and the sausage was better, not at all spicy and much more dignified!

For those of us who thought all peppercorns were merely hot bursts, this saucisson might change your mind. Four different peppercorns reveal four different flavours, and yes, you can tell them apart. But there’s only one way to try. Buy some now!

A tribute to a tradition that we fear might be receding, the after-dinner glass of port following the plum duff. But it turns out that port and plum is both a sauce and a famous pork dish so we are well-connected by tradition. The combination of port and plum with pork is heavenly and the great chunks of preserved plums make for a luscious saucisson.

We call this the Simon & Garfunkel tribute saucisson. It’s the ultimate herbal combination: parsley, sage, rosemary and thyme. Just the thing for Scarborough Fair.

Everybody thinks it must be Italian. But this is a 100% American invention, created in New York by Italian immigrants to put on pizza way back in the early 20^th century. So that’s where we found a recipe, a truly Manhattan creation that uses half pork, half beef and a reasonable amount of heat.

Cheerily dispense with the effort of labour and produce a delightful charcuterie board in a jiffy.

This selection, for two people, just needs opening up and transferring to your own boards. Add a flourish of artful draping, a cornichon or two and bob’s your uncle a gustatory voyage through three of Moons Green’s classic saucisson and cured meats is ready to share.

Enough for one to two people, 60g

Cheerily dispense with the effort of labour and produce a delightful charcuterie board in a jiffy.

This selection, for three or four people, just needs opening up and transferring to your own boards. Add a flourish of artful draping, a cornichon or two and bob’s your uncle a gustatory voyage through three of Moons Green’s classic saucisson and cured meats is ready to share.

Enough for three or four people, 100g

Introducing our Luxury Charcuterie Board – a thrilling whirlwind of air-dried hams and saucisson to kick-off all sort of seasonal celebrations. The very best way to get a slice of Moons Green on to your plate and in-front of your guests, with minimal fuss and maximum wow. 

Rolling in at a frankly audacious 50cm of Charcuterie, this is one festive length guaranteed to set hearts a’flutter.  

Crafted with care and an unwavering commitment to animal welfare, our Luxury Charcuterie Board is perfect for sharing with eight to ten guests, making it the ideal prelude to your festive celebrations. 

A prepackaged charcuterie window to your Christmas Yet to Come, inspired by the traditions and craft of our Christmas Past. 

Spooky!

What’s inside?

Each selection contains our Air-Dried Ham, British Beef Bresaola, Air-Dried Pork Loin and Air-Dried Pork Collar plus a selection of our four of our favourite saucisson, with enough of each variety for eight or ten guests to enjoy.

Air-Dried Ham 

Our Air-Dried Ham, rivalling the famed Prosciutto di Parma, will transport you to the rolling hills of Italy via Romney Marsh! Each silky, paper-thin slice showcases the time-honoured craft of our charcutiers - preserving fine British pork with nothing more than salt and time. 

Air-Dried Pork Collar

The movement of air around our pork collar as it slowly dries intensifies flavours and creates a wonderful pork collar, or coppa if you’re feeling continental. Ribbons of succulent fat run through the meat, carrying with them our subtle blend of spices and the natural sweetness of pork runs true.

British Beef Bresaola

We’re based on one of the best beef farms in the country and it follows that we make the best British bresaola too Months of aging makes our bresaola a sublime confirmation that British Beef rules. 

Air-Dried Pork Loin

High-welfare British pork loin is seasoned with our signature blend of spices and herbs and left to cure. On our return, a Christmas miracle! The meat is rich, sweet and tender, complemented by a delicate ribbon of fat. And it’s very much the right season for appreciating a sweet, little ribbon of tender fat. 

Saucisson Selection

A handpicked variety of saucisson, all crafted from high-welfare pork and infused with wild English herbs, spices and occasionally, fruit. A seasonal spectrum of flavour from subtle to robust, these saucisson promise to intrigue your palate and pleasure your guests. 

Easier Than Opening a Bottle of Sherry

To make your festivities stress-free, the Luxury Charcuterie Board arrives ready to impress. All you need to do is open the pack and transfer the slices to your preferred serving board or plate. With no extra fuss, you can effortlessly commence your festivities with sophistication and flair. For those without sophistication or flair, try adding a cornichon or two or perhaps some dried and fresh fruits. Instantly sophisticated, forever chic. 

Now… Where’s That Corkscrew?