hosted by Meat School by Cannon & Cannon
This tasting evening will introduce you to some of the amazing meats that are being cured in Britain.
At Cannon & Cannon, we work with around 15 different artisan producers. They cover the length and breadth of England, Wales and Scotland – from Cornwall up to Inverness. Each of them have different styles and characteristics and there’s tremendous variety in what they make, and what we sell to our retail and wholesale customers. We’re lucky because we get to taste their meats every day. It’s about time we shared a bit of it with you.
The session starts at 7:00pm and runs to 8:30pm, though you’re welcome to hang around for longer. It’s held at our Borough Market HQ in Jubilee Place and includes:
◦samples of at least 10-12 different British cured meats – you’ll definitely leave sated;
◦a mix of pork, beef, mutton and venison;
◦an introduction to curing meat and the various types of air dried sausages and whole muscle meats being produced in Britain;
◦an introduction to a number of British artisan producers;
◦answers to your meaty questions (it’s an informal session and we want there to be a conversation);
◦two British craft beers. There’s a cash bar too, if you’re particularly thirsty;
◦Bread Ahead bread and other Borough Market products to mop up and cleanse the palette.