A collaboration with our friends at Cannon and Cannon – this is a real meat lovers dream. We are reinventing the classic “Meat Feast” pizza by showcasing some of the UK’s finest artisan cured meats on one special pizza. A twist on the Quattro Formaggi, with our white base topped with melted Smoked Lardo from Trealy farm in Wales, and each quarter topped with one of the following cured meats:
Seaweed & Cider Salami, Cornish Charcuterie, Cornwall
Hand crafted from rare breed heritage Lop pigs, famous for their buttery and silky fat that melts in the mouth and beef from the ancient north Devon breed cattle, Devon Ruby. The Spaghetti seaweed, gathered off the coast of St. Ives, adds a natural saltiness and the locally produced North Coast Cider an acidity and sweetness.
Blood, Wine & Choc Salami, Monmothshire
Inspired by Mexican mole sauces which often include chocolate as an ingredient, this salami is a combination of Welsh rare breed pork, dried pigs’ blood, red wine, chilli and dark chocolate.
Rosemary & Garlic Salami, Moons Green, Kent
A version of the classic Italian Finocchiona Salami made with wild fennel and farmed fennel seeds. This pork salami is cured in a French style to produce a dry texture and punchy aromatics.
Cornish Coppa, Cornish Charcuterie, Cornwall
This artisan Cornish Coppa is a delicious cured cut from the shoulder and nape of farm reared Lop pigs, beautifully seasoned, then cured and matured for four months.