Love Is…A Lovely Slice of Cured Meat
2020 is the Year of the Planet
Grab the last Discovery Box of 2019
Cannon & Cannon and the The Charcuterie Board announce Awards Partnership
Recipe – Biltong Fritatta topped with Rosemary and Garlic Salami
Cannon & Cannon HQ is now open on Saturdays
Eight Christmas Crackers From Cannon & Cannon
Happy Birthday to us!!
Introducing: Heroes of Craft and The Pasture Fed Tin (Made from 100% Vegans)
Recipe – Fish Broth with Hake, Prawns and Nduja
Top Picks for British Food Fortnight
Recipe – Tempus Chestnut Smoked Coppa, white peaches, Burrata, basil and lemon oil
Recipe – Chorizo, Cider and Caramelised Apple Salad
And the winners are…
The First Round Results for the British Cured Meat Awards are in!
Recipe – Shakshuka with Nduja
BRITISH CURED MEAT FESTIVAL & AWARDS 2019
The Perfect Pie (According to Cannon and Cannon)
A new range of British cured meat gifts for Xmas
A charcuterie platter for Autumn
The Inaugural British Cured Meat Festival Video is Live!
Meat School is going on a Break
