This modern celtic-scandic charcuterie (so described by Food Writer Cate Devine), was inspired by Scotland’s native reestit-mutton charcuterie from the Outer Hebrides and also a visit to San Daniele – Italy’s centre of Prosciutto curing.
Unique to Peelham, we naturally air-dry using only sea-salt and Juniper for up to seven months and then mildly smoke with oak in our own on-farm smokery. This makes a delicately flavoured mutton-prosciutto which goes exquisitely well with a peaty dram and Ewes Milk Cheese. It has a genuine Scottish Terroir.
Peter McKenna owner and chef of Glasgow’s The Gannet Restaurant and 2020 Chef of the Year describes it “Peelham’s Air-dried mutton is an incredibly unique product that gives you a real sense of Scottish terroir”
Michelin Star Chef Geoff Smeddle judged it as ‘Exceptional’ when it won the Scotland Food and Drink Excellence Award for Meat in 2017.
“Rich, mature, mellow with a distinct and lingering taste most gastronomically promising product of the day were the judges description at the 2014 Soil Association Dragons Den where it was given the BEST TASTE AWARD of the event.
