We have got you covered when it comes to getting the best from your pizza oven this summer*
*read kitchen oven if you haven’t splashed out on a fancy pizza oven for your garden :)
Cotswold ‘Nduja and Hot Honey
Hot honey is big in the pizza world at the moment. Essentially, it is honey infused with fresh or dried chillies. A drizzle on your pizza adds a sweet and spicy kick. We like to add it with our Cotswold ‘Nduja to create a rich, sweet heat to our pizzas.
Classic Smoked Air Dried Ham
We cure the best part of the leg from our mature, rare breed pigs with black pepper, juniper and a sprig of rosemary, smoke it three times over apple wood before ageing it for at least six months. Our Smoked Air Dried Ham is rich and delicious with a generous covering of silky fat to keep every slice sweet and juicy.
Now, we don’t want to upset pizza purists here but this works really well with pineapple!! We make no apology for this – just try it and let us know how much you like it!
Melt in the Mouth Air Dried Smoked Belly
Our Air Dried Smoked Belly is cured with sea salt and black pepper and then smoked lightly three times over apple wood to give a smoky finish that sits perfectly with the meat, neither one overpowering the other. It pairs perfectly with mushrooms for an earthy bacon and mushroom vibe. Fresh thyme is a nice addition or even a drizzle of truffle oil if you’re that way inclined.
Garlic Pizza Bread
This recipe is made using Smoked Whipped Lardo and is an absolute must try!
First make a Gremolata by mixing 2 tablespoons of chopped parsley, a clove of minced garlic and the zest of half a lemon.
Using your usual pizza dough recipe make a pizza base and drop 4 or 5 teaspoon sized lumps of Smoked Whipped Lardo on top. Cook your pizza base until its’ almost done then quickly remove from the oven, spread out the lardo with the back of a spoon and sprinkle generously with the Gremolata before popping back in the oven for a few seconds to finish off. You will definitely be back for seconds!
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