Here at Peelham we started working on our range of organic salamis and charcuterie following a trip to the Slow Food Terra-madre and Salone-del-Gusto in Turin in 2002.
We have continued to develop our distinctive and multi-award winning range of fermented salamis and air-dried meats from our organic, free-ranging pigs, sheep and beef slowly curing them in the natural air-flow of our on-farm curing facilities.
Our salamis are lactose, dextrose and gluten-free. We make them in natural casings with our own bespoke sea-salt based cure, without the need for starter cultures. We do not use flavour enhancers, cure accelerators, pre-mixes, artifical emulsifiers in any of our salamis (or any of our other products for that matter !). We dont use Nitrates in any of our products. We use the minimum Sodium nitrite (E250) in our pork salamis ensuring minimal if any residue remaining once the curing is completed. We dont use Sodium nitrite (or any preservative other than sea salt), in our Air dried Meats or our beef or lamb droewors.