The salami, chorizo and sausages from Peelham Farm are made in the farm’s own butchery and smoker at Foulden, in the Scottish Borders. Chris, Denise and Angus Walton run Peelham as an organic mixed farm close to the Berwickshire coast, supplying beef, lamb, mutton and pork. Peelham is certified organic by the Soil Association and Pasture for Life certified. Its home-reared Aberdeen Angus cross cattle are raised entirely on grass and forage, without grain. For nearly 30 years the family also bred rare-breed pigs, Tamworths among them, a traditional British breed on Slow Food’s Ark of Taste. But as demand grew, keeping enough pigs on the farm began to put pressure on the land. So the family stopped breeding pigs at Peelham. The pork now comes from their neighbours farm and goes through Peelham’s own butchery and charcuterie workshop. Today Peelham sells meat and charcuterie directly to customers through its online shop, as well as supplying other food businesses. What I like about Peelham is that the family haven’t just borrowed the language of good farming. They’ve made a hard call about how much their own land can carry, and changed the business to fit it.

Social Media

Instagram: https://www.instagram.com/peelham_farm/

Can people visit or buy direct?

Order online for delivery or visit their farm stalls at local farmers markets. Please see their website for most current farmers markets which they attend.

Website

https://peelham.co.uk

Address Summary

Foulden, Berwickshire