The Honeyed Hog Pizza
For the Hunt’s Food Show we decided to show off the versatility of our charcuterie products using 3 great pizza concepts. This is the delicious Honeyed Hog pizza, using Capreolus Air-Dried Pork Lion and Dorset Coppa.
This recipe serves two and costs approximately £2.82 per serving, excluding the cost to serve. For the street food version, we recommend a menu price of £6.95 to achieve a 59.5% profit margin. In contrast, for the café or restaurant version, a suggested menu price of £8.95 will yield a 68.5% margin.
Start by cooking the buttermilk chicken goujons. Preheat the oven to 200°C / Fan 180°C / Gas Mark 6, then place the goujons on a baking tray and cook for 15-20 minutes. Ensure the product is thoroughly cooked through and piping hot before serving.
To fry your three rashers of streaky bacon, heat a frying pan over medium heat. Lay the rashers in the pan without overlapping and fry for about 2-4 minutes on one side until they start to crisp. Flip using tongs and cook for another 2-4 minutes on the other side, adjusting the time based on your desired crispiness.
Next, take two waffles and heat them in the microwave for around 30 seconds each or toast them for 2 minutes.
Now it’s time to assemble your Streaky Bacon, Buttermilk Chicken & Maple Syrup Waffles! Place the two waffles on a plate, slightly overlapping for visual depth. Top with the buttermilk chicken goujons and then the streaky bacon. For a sweet twist, drizzle maple syrup over the top. And there you have it—a savoury dish with a maple syrup twist!
For the Hunt’s Food Show we decided to show off the versatility of our charcuterie products using 3 great pizza concepts. This is the delicious Honeyed Hog pizza, using Capreolus Air-Dried Pork Lion and Dorset Coppa.
For the Hunt’s Food Show we decided to show off the versatility of our charcuterie products using 3 great pizza concepts. This is the delicious Jurassic Classic pizza, using Capreolus Dorset Pepperoni.
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