Stone-Baked Bread and Fire-Cured Meat Board

This is not a meal you eat alone. The stone-baked bread and fire-cured meats belong in the middle of the table — torn by hand, passed around, and shared in silence or laughter. It’s the kind of food that marks the end of labour, the reward for keeping the fire alive. Simple ingredients, cooked honestly, made sacred by company.

The bread is flat and rustic — no fuss, no waiting. It bakes directly on a hot stone or iron pan beside the coals. The meats are warmed just enough to wake their oils and deepen their scent. Add a little foraged sharpness — sorrel, wild mustard, or pickled samphire — and you have balance: salt, smoke, fat, and acid. Together, they form a board worthy of the final glow of the night.

Ingredients

• 250 g strong white or wholemeal flour
• 150 ml warm water
• 1 tbsp olive oil or melted butter
• Pinch of sea salt
• Assorted cured meats — venison bresaola, smoked pancetta, wild boar salami, or local charcuterie
• Small handful of wild greens — sorrel, chickweed, or dandelion leaves
• Optional: a spoon of local honey or ale mustard for dipping

Method

1. Heat the stone. Place a flat baking stone, griddle, or heavy pan near the fire’s ember bed. Let it heat slowly until it sizzles with a drop of water.
2. Make the dough. Mix flour, salt, oil, and water into a soft ball. Knead briefly, then divide into small rounds. Flatten each to the thickness of a coin.
3. Bake with patience. Lay each round directly on the hot stone. Turn once after it blisters. The bread should puff slightly and carry faint char marks — two minutes a side is enough.
4. Warm the meats. Lay thin slices of cured meat on a grate at the edge of the fire for 20–30 seconds. Just enough to release their oils and scent.
5. Assemble the board. Tear the breads by hand. Pile the meats high, scatter the greens, and add a small bowl of honey or mustard for dipping.

Pro Tip

To echo ancient fire rituals, sprinkle coarse salt over the board before serving — a symbol of preservation and gratitude. If you’re by the coast, swap table salt for a handful of sea salt crystals gathered and dried by hand. Every grain reminds you of the work behind the feast.

Foraged greens like sorrel or wild mustard bring acidity and brightness. In the UK, they thrive year-round near woodland edges and meadows. Always pick responsibly, taking only what you need.

Pictured product is the Igneus Pro 750 wood fire pizza oven, can be used for so much more than just pizza! Check out the full Igneus range here!

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