Pre-order NOW!
Look no further for a brilliant Christmas gift than the Cannon & Cannon Christmas Hamper – back for another year and better than ever!
A lovely selection of charcuterie from some of the best artisans working in the UK today. There is venison from Scotland, beef/mutton from Dorset, the return of the Boozy Bunny and the entrance of the Snapdragon. It’s enough to make us get the embarrassing Christmas dancing started already.
We only have 200 of these to sell so get in there quick to reserve yours – for delivery 17/18 December.
Contents:
- The Boozy Bunny – made by the incomparable John and Jose of Moons Green Charcuterie to a Sean Cannon recipe, the Bunny combines rabbit, pork, prunes and port for an essence of Christmas cheer;
- The Snapdragon – from the extraordinary Adrienne Treeby of Crown & Queue Meats, heritage British pork is cured with dried currants, nutmeg, black pepper and Somerset Apple Brandy to produce a Christmas cracker of a salami;
- Scottish venison chorizo – Great Glen Charcuterie are our producers from the Scottish highlands. Jan Jacob and Anja use wild red deer hunted from the incredible scenery around them, and make a remarkable 100% venison sausage with a little chilli kick;
- Capreolus sliced beef/mutton – you’ll find one of these amazing packs in your Hamper. For their cured beef, David & Karen use the silverside muscle from Dorset farmed, grass-fed Aberdeen Angus cows. There’s a deep beefiness here. If you get the mutton, you’ll find it port and juniper cured, air dried, and smoked. Need we say more? This is the essence of sheep and we’ve never met anyone who hasn’t been blown away by it;
- Seaweed & cider, and pink peppercorn salamis from Cornish Charcuterie – Richard and Fionagh Harding farm English Lop pigs on their farm near Bude in Cornwall. Among other things, they make these two wonderful salamis that have their Cornish surroundings stamped all over them;
- Duck rillette – Richard and Fionagh are at it again with this beautiful rillette in which they combine locally reared duck, slow-poached in its own fat then shredded, seasoned and studded with cranberries which have been soaked in Grand Marnier.
Happy Christmas!
