Mummy, where do beer sticks come from?
If you want to find Britain’s most exciting pair of charcutiers go no further than a farm in the heart of the Kentish Weald called Owley Farm. Here you’ll discover British Charcuterie pioneers John Doig and Ian Jones, owners of Moons Green Charcuterie.
Obsessive about the craft they have been pursuing for almost ten years, they are the team who inspired the invention of many local classics of the young British charcuterie movement. They created the now ubiquitous, and utterly delicious, Beer Sticks. They make a uniquely British version of ‘Nduja - the soft salami famous for its heat and spreadability.
They make more than 20 different saucissons using British ingredients at every opportunity. Their air-dried meats are all melt-in-the-mouth local versions of European classics. Situated bang in the middle of some of the best livestock farms in the country they source free range meat of unbeatable quality. As they say, “we have a cure for people who are fed up with factory food”.
Made by men and women, not machines
Former adman, pig farmer, food writer, charcutier, Kiwi John Doig. He thinks British meat, carefully sourced, is the best in the world. He’s lived all over the world so he knows a bit about food. And charcuterie.
Herdsman, farmer, butcher, bee-keeper, retailer, charcutier, Ian Jones. He knows as much about meat as only a man who has spent a lifetime chasing sheep through gorse thickets in the rain could know.