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Moons Green Charcuterie

It started when former adman, winemaker, food writer and rare breed pig farmer John Doig started making chorizo in his garage at Moons Green in the Kentish Weald. A couple of year’s later you can find him in the middle of a busy butchery in Northiam, East Sussex. His business partner is the Portuguese chef José Azevedo, a veritable hurricane of invention and culinary inspiration. “They are one of the leaders of the new British Charcuterie movement, making an amazing array of fabulous saucissons, bacons, hams and uniquely British cured meats.”
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