A superb British, free-range, dry-cured, beef cut, best sliced thinly and served with a dash of extra virgin olive oil
About The Producer
Moons Green only use the best British outdoor pork raised to the highest welfare standards.
John and Ian create every recipe, stuff every stick of Moons Green saucisson, grind their own spices, hand rub every cure into every 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.