About Our Charcuterie

 Keeping the production process on-farm is key to Peelham’s principles of traceability and fundamental to the development of our distinctive ‘terroir’. We use our own recipes and bespoke cure. The essential fermenting bacteria and mould comes naturally with the airflow from our organic (pesticide & herbicide free) farm in our purpose-built facility.

The pork for our fermented salamis comes from our immediate neighbours 24/7 free-ranging pastured high-welfare herd of pigs. The organic beef and mutton come from our own herds or when supply exceeds demand from other organic and pasture-raising farms in the region.

See more on our livestock Provenance here.