Imagine curing a rack of lamb (known as a canon) and you’d get something like this, except it’s not lamb but hogget. Hogget, which falls between lamb and mutton in age, is sourced locally from near Marlow and brings its own unique flavor to the table.

 

This is quite exceptional. If we weren’t so dedicated to using the whole carcass, we might have asked our farming partner to provide just the canons for curing hogget loin exclusively. But as committed whole-carcass charcutiers, we offer you this exquisite cured loin in smaller quantities, as it should be.

 

The flavor? It’s remarkable. Lean yet incredibly tender, the meat has a deep claret color and slices effortlessly with a sharp knife. Perfect for salads, grazing boards, or paired with smoked almonds, it won’t disappoint. The taste carries hints of the flower meadow, with subtle infusions of herbs like thyme and yarrow from the hogget's diet.

 

Each portion is vacuum-packed to ensure freshness and should be refrigerated and used within a week after opening.

 

Portions are around 100g—give or take a bit, as Oscar’s knife skills vary, similar to those for the pork fillet.

 

ARTISAN

Hand cured in small batches with care by our family business

 

BRITISH

Made in the UK from British livestock kept to the highest standards

 

RARE-BREED

Only the finest heritage breeds, for flavoursome, tender cuts