Giddy Up!
The pizza puppeteer has cracked out a new one this week - house made local wild harvested venison chilli styx and jalapeño. Plus classic marg, salami and Rockstock pancetta. 4 minutes at 200c and these babies are done. That’s quicker that takeaway! A fresh batch of wild harvested venison jerky has landed too. Venison dice and backstrap also in stock. Giddy up There are a couple of spots left in the March sausage making class if you have been thinking about it get online and book.
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