Put it on a Pizza!

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.

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.

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.

The Italians know how to make bacon for people with cooking in their souls. That’s why our pancetta is unabashedly Italian, in its recipe, its method, the time it takes – everything except the meat which is most emphatically the best of British.

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!