Producer spotlight: introducing Beal's Farm Charcuterie

We're hugely excited to announce the latest addition to our producer community: Beal's Farm Charcuterie. Beal's Farm, located in the heart of Eridge Park Estate, is home to a cherished herd of outdoor reared Mangalitsa pigs, known for their quality and unique flavour.

Legendary chef Marcus Wareing is a well-established fan: “The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level". Chef Robin Read agrees, “You can really see the passion and skill in all of Phil's products, it's very refreshing to meet a producer who shows so much joy & skill in their product."

With just five pigs per acre at Beal's Farm, they thrive socially, enjoying a lifestyle that ensures the highest quality of meat. This natural environment contributes to the incredible quality of Mangalitsa pork, known for its marbled, creamy, flavourful meat. No surprise when their diet consists of foraging on acorns, roots, mushrooms and berries from the woodland in the estate.

Why we love Beal's Farm Charcuterie

• Quality - Thanks to the environment Beal's rear their pigs in, as well as their meat selection and production process, the quality of their charcuterie is undeniable. It’s a real labour of love, endorsed by several Michelin-starred chefs.

• Tradition - Phil learned his trade in the picturesque foothills of Andalucia, learning age-old charcuterie methods, finding inspiration in the local olive groves and almond orchids, but most of all, from the sight of air-dried ham hanging from the ceilings of local Spanish homes.

• Taste - creamy, rich, melt in your mouth charcuterie - they’ve won a number of awards to back this up!

Keep your eyes peeled for Beal's Farm salami, beef bresaola, coppa, lardo, nduja and much more when we launch in November. We'll also be listing their amazing raw cuts, including their Mangalitsa sausages, beef cheeks and free range venison.