we are perinelli salami

Perinelli Salami is owned and run by Giuseppe Perinelli together with his wife Becky Owens. Giuseppe has worked as a chef for 20 years, first in his native Rome, and then in London where he has lived for 15 years. Giuseppe has cooked at Italian restaurants in London, including one with a Michelin star, as well as gastropubs serving British-European food. In Rome he ran his family’s grocery store for several years.  

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Giuseppe

Giuseppe learnt to cure and prepare every part of the pig in his family village in central Italy during festivity periods. Meat-curing and salami-making are his passion and hobby and he has made salami using family recipes every winter since when the conditions were right. He has attended charcuterie courses in the UK to refine his skills and grow his experience.

 

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BECKY

Becky speaks Italian and loves Italy - its art, culture, weather and above all food, She studied at Perugia University for Foreigners and has spent most summers in the Marche region where her parents have a house and at Giuseppe's family home in Rome. Her background is writing and editing. She is helping Giuseppe market and sell the salami.

Our Salamis

Our handmade salamis and cured meats use ancient artisan methods of fermentation and air drying inspired by the Italian tradition. In 2017, Giuseppe set up a curing chamber in Penge in southeast London. Here he chops minces and marinades free range pork and other speciality meats sourced from British farms which he puts in natural sheep pork and beef casings and hangs up to dry for anything between two weeks and six months, depending on the size and type of product. The salamis are made using shoulder of pork (and other meats) and back fat. Giuseppe uses mainly family recipes for the salamis.

We also handmake bresaola (cured beef), coppa or capocollo (cured pork collar or neck end) and guanciale (cured whole pig cheek) which we sell as a whole or half piece priced according to its approximate weight. 

Our salamis are sold in three sizes: small (50g), medium (135g)  and large (350g). Weights are appoximate. 

 

 

 
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chilli salami

A delicious free range pork salami with a hot peppery chilli flavour running through the ribbons of pork fat and minced pork meat.  

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Porcini MUSHROOM salami

The unique earthiness of the dried porcini mushroom infuses the free range pork with its rich yet delicate flavour in this Italian classic.

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garlic and pepper salami

In this Italian classic, the garlic and coarsely ground black pepper are in perfect combination to enhance the flavour of the free range pork meat.

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Venison and juniper salami

In a special recipe, the free range rich gamey meat is beautifully combined with the strong distinctive flavour of the cracked juniper berry.

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Paprika salami

A delicious free range pork salami flavoured with hot smoky paprika that stays on the tongue after eating.

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Fennel salami

An Italian classic, the toasted fennel seeds give a special aromatic flavour to this delicious free range pork salami.

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Apple and cider salami

In a modern twist, this free range salami classically combines pork and apple adding a fizz of dry cider.

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Please get in touch if you would like to buy our products wholesale.

Our salamis are ambient and can be stored at room temperature. We recommend keeping in an airtight container after opening to prevent further drying, They are best sliced diagonally. They are made using edible natural sheep pork and beef casings which can be eaten or removed before eating. The small salamis use sheep casings, the medium use pork casings and the large use beef casings.

The salamis are wrapped in light grease proof food grade paper with all ingredients and allergens listed and storage instructions and best before clearly labelled. Availability of sizes will depend upon our quantities in stock.

 

OUR MEAT

Our meat is all free range. We source it from British farms with high provenance values. Our pork is from Devon Rose, Gatcombe Farm, Seaton, Devon. The pigs, a cross between Landrace X Red Duroc sows and Hampshire X Large White boars, are fully free to roam, pure bred and reared on pasture land on the Jurassic Coast near Exmouth. Because they roam free in a natural environment they are 'happy pigs' and the highest level of animal welfare, traceability, purity and sustainability means a superior quality and taste to the meat. We also buy our free range venison from Gatcombe Farm for our venison and juniper salamis. 

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Stockists

You can find our salamis and cured meats in some shops, delicatessens and butchers in southeast London. These are:

  • Handmade Food, Blackheath, SE3
  • The Proud Sow, Crofton Park, SE4
  • The Brockely Deli, SE4
  • Good Food Catford, SE6
  • The Larder, Ladywell, SE13
  • Bambuni, Nunhead, SE15
  • Good Taste, Crystal Palace, SE19
  • Franklin's Farm Shop, East Dulwich, SE22
  • Aga's Little Deli, Forest Hill, SE23
  • Beamish & McGlue, West Norwood, SE27
 
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the proud sow

The Proud Sow is a local independent butchers in Crofton Park. It has been operating as a butchers shop continuously since 1908, making it one of southeast London's oldest butchers. Oliver Khaldi is the butcher in residence having picked up the mantel from longstanding owner Peter James. WIth the support of the Proud Sow family, Oli is dedicated to maintaining the traditions of a proud independent local butcher.

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Good Food catford

Good Food was founded by Vicky Skingley in 2015, is independent and crowdfunded by 350 local residents and businesses. Local residents were tired of losing high street shops to residential conversions and residents surveys identified a real hunger for a better local shopping experience. 'Not for profit',  all the money made in the store is reinvested in the business, and goes to pay the London Living Wage and to improve the shop's service.

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Good taste food and drink

Good Taste Food and Drink is a specialist cheese, charcuterie, beer and wine shop in the heart of the Crystal Palace Triangle in southeast London.

 
 

Where we will be when...

We are at farmers markets mostly in southeast London but also in north London. We will be at:-

  • Real Food Festival, Cheese and Charcuterie Special (with Guild of Fine Food World Cheese Awards winners & the Charcuterie Board), Canopy Market, Kings Cross (24th, 25th & 26th November) 
  • Oval Farmers Market (2nd and 16th December) 
  • Alexandra Palace Farmers Market (3rd and 17th December)
  • Horniman Farmers Market (9th and 23rd December - and every second and fourth Saturday of the month)
  • Brixton Farmers Market (10th December)

We are posting regularly on Instagram Twitter and Facebook about where we will be and when. Please follow us and come and see us at the markets and look for our product in the shops.

 
 
 

Perinelli HQ

PERINELLI SALAMI

Franklin Industrial Estate

Unit D1

20 Franklin Road

London

SE20 8HW, UK

 
 

Contact us

If you would like to discuss an order with us, how we could supply your shop or market, or just to have a chat about our salamis and cured meats, please get in touch by using the form here.

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