The free range pork used at Moons Green is custom reared. It’s bigger, at least twice the size of commercial pigs, and takes almost three times as long to reach a size that is perfect for our charcuterie.
John and Jose create every recipe, stuff every stick of Moons Green saucisson, grind their own spices, hand rub every cure into every slipper, loin, collar, bresaola and pancetta slab that Moons Green makes.
All their products are hand-made. Taste them and you might just decide that these two charcutiers are artisans working in a world dominated by chemists and factories and that they make a mouth-wateringly good sausage.