Grab the last Discovery Box of 2019

If you are still stuck for ideas and inspiration. If the thought of traipsing to the shopping centre or high street fills you with dread. Or if you just simply want to get everything signed off and get cracking into that bottle of sherry this weekend, look no further.

For a subscription to Cannon & Cannon’s Charcuterie Club will solve all of that and more.

With a range of options available, both for personal gratification or for gifting, we believe that a box of delightful British cured meat would be just the ticket for this Christmas and beyond.

One of the great things about choosing a Discovery Box as a present, is that once it has been opened and the recipient has got over the emotional impact of receiving such a beautiful gift, you can softly whisper in their ear – ‘And there are some more boxes to come.’

Believe us, the wide-eyed and tearful response will be so worth it. But only if you opt to tick for three month gift subscription, and that of course, depends on your budget.

No pressure.

Should you decide that ‘Well, one box is more than sufficient for young Sandra or Timothy,’ the closer on this one should be the fact that Cobble Lane Cured will be supplying the produce for our last shipment of 2019, going out next week*.

These award-winning, London-based charcutiers have been doing some amazing things, developing their own spins and twists on traditional recipes, for some time now. And the meats we have got lined up for this sign off – including coppa, salt and pepper salami, bresaola, soppressata and nduja – really are stunning.

We can’t think of anything better actually, than selecting these British cured meats as a centrepiece of your Christmas Day breakfast platter. Or to nestle in, amongst all the cheese, fruit and port for the late evening session.

You just need to convince Sandra and Timothy on the big day, that sharing is caring.

Although if they happen to be under five, that may be easier said than done.

The Cannon & Cannon Team.

*Place your order by Tuesday 17th December.