In Good Company Event Highlights

Setting the Table in collaboration with Osteria Scottadito and Lord Chambray.

As a small team, we put a lot of care into everything we produce, and for this collaboration we brought along a selection of our cured meats, paired with chutneys, sourdough crackers, and fresh bread from our kitchen. These boards set the tone for the evening. 

Our Tagliere Cotti featured a selection of cooked preparations that deserve just as much attention as the cured ones. We served up our Coppa di Testa, a Ġulepp-glazed ham, country-style pork pâté, and crispy chicharron, cut through with our house chorizo jam, chayote chutney, and kraut.

Right next to it sat the Tagliere Crudi, which leaned into the slower, more delicate side of curing. This board featured our classic coppa, a 16-month culatello, and our lamb salami, served alongside sourdough crackers, marinated olives, and a sweet-sharp pear and chilli chutney.

Michela’s Fresh Pasta Meets Our Cured Cuts

When the main courses rolled out of the kitchen, the lovely Michela and her team took the evening to an entirely new level. They didn’t just use our products as a simple garnish; they truly understood how to let the ingredients breathe.

First came the gnocchi al cuore di asparago, which were delicate potato gnocchi stuffed with local asparagus, swimming in a rich Toma Piemontese cheese fondue, and topped with a crispy crumble of our house-made shoulder speck.

Then came the cappellacci alla carbonara. Filled with ricotta, pecorino Romano, and white truffle butter, these beautiful parcels were tossed in a velvety carbonara sauce and tossed with generous strips of our guanciale. It was the kind of dish that makes an entire dining room go completely quiet for a moment.

Local Beer Pairing

A menu like this needs something serious to drink, and the crew at Lord Chambray curated a craft beer progression that matched the richness of the food step for step without ever overpowering it.

• The Happy Sour brought a bright, clean acidity that cut perfectly through the richness of our cooked tagliere.

  
  

• Blue Lagoon wheat beer worked beautifully with the delicate notes of the crudi board, keeping the palate fresh.

  
  

• San Blas gave the earthy asparagus and cheese gnocchi a beautiful lift.

  
  

• Coral Cave sat incredibly well alongside the deep, savory weight of the truffle carbonara and guanciale.

  
  

• Fungus Rock stout closed the evening, pairing beautifully with dessert to bring a dark, roasted complexity to the table.

  
  

Even the sweet ending had a savoury twist. Alongside traditional dolci secchi marchigiani like anisetti and cantucci, we served a Crema Catalana topped with Nelli’s chorizo and a Gozo honey labneh. It was a sweet, spicy, and unexpected reminder that cured meats don't always have to stay where people expect them to.

More Than Just a Menu

What stayed with us when the night ended wasn’t just the menu, but the general mindset in the room. There was a mutual respect for the time it takes to make things properly from scratch.

As an independent producer, you realize very quickly that your business doesn’t grow in a vacuum. It relies on other makers, chefs, and guests who actually value the work that goes on behind the scenes before a plate ever hits the table.

We’re incredibly grateful to the teams at Osteria Scottadito and Lord Chambray for opening up their spaces and taps, and to everyone who booked a seat. We’re already working on the next one.