PEELHAM FARM: WHAT IS IT?

OK, so meat is delicious. But we all know the really moreish stuff is cured meat; all salty, fatty, umami-laden goodness, made to sit alongside golden chunks of cheese and just begging to be washed down with a glass of wine. But higher-welfare charcuterie isn’t often on the agenda, so how do you know where to look?

Enter Peelham Farm, which has been perfecting a range of organic charcuterie and salami made from its free-ranging pigs, sheep and beef for the last 15 years.

The air-dried salamis and hams are slowly cured in the natural air-flow of the on-farm curing facilities, while the salami is made in natural casings with a house-made sea-salt based cure.

Peelham Farm don’t use flavour enhancers, cure accelerators, pre-mixes, or artificial emulsifiers. This not only makes the British charcuterie healthier for us, bit also makes it lactose- and gluten-free.

Aside from the charcuterie, Peelham can also deliver pretty much any meat your tastebuds are after, whether that’s grass-fed organic beef, grass-fed organic veal, grass-fed organic lamb, grass-fed organic mutton or free-range organic pork.

PEELHAM FARM: HOW SUSTAINABLE IS IT?

The clue to Peelham Farm’s ethics is in the grass-fed, organic, and free-range references above. The cattle and sheep are Pasture Fed for Life, which means they eat a diet natural to them and aren’t fattened up on grains, while the pigs are genuinely free-ranging and allowed to forage. No pesticides, herbicides or petro-chemical fertilisers are used and biodiversity on the farm is encouraged.

Peelham Farm also sells veal. Veal is making something of a comeback in conscious foodie circles. But this meat is nothing like white veal from the 1980s. In fact, it’s not white at all – it’s “rose”. Or, at its best, “ruby”, according to Peelham Farm who coined the name to distinguish its organic and Pasture for Life veal from that produced as a by-product of more intensive dairy systems.

The veal comes from its own Pasture-for-Life suckler calves supplemented, when required, with calves from The Ethical Dairy and Mossgiel who both practice keeping cows and calves together before weaning. Both of these West of Scotland dairies are organic and due to be Pasture for Life certified in the coming months.

Selling the bull cows that don’t produce milk to Peelham Farm for veal and beef is an integral part of the success of this dairy system, because it provides a fair revenue stream and guarantees the bulls are well-treated and continue an organic life, going on to create meat that is nutritionally rich.

PEELHAM FARM: HOW DOES IT WORK?

Meat arrives straight from the farm to your home, chilled and ready to cook or freeze. You can order everything meaty and mighty – think of it like your local butcher shop, but online. There are pre-rolled joints, spare ribs, burgers, ham and bacon (cured with traditional, nitrate-light cures) and the charcuterie that we sung the praises of above. If all that really gets you going, you can sign up for a butcher course and learn how to do it all yourself – but when Peelham’s produce tastes so damn good, why bother?

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