we are perinelli salami

Perinelli Salami is an award-winning SALSA-approved charcturerie producer owned and run by Giuseppe Perinelli and his wife Becky Owens. We supply Marco Pierre White Restaurants - the London Chophouse, Steakhouse Bar and Grill, and New York Italian - under the brand name of Perinelli and Mr White’s Salami Co (see full story here).

If you would like us to supply your restaurant/shop/event, please enquire to request samples, a price list or for ordering at perinellisalami@gmail.com, or you can buy direct from Holdsworth Foods. We stock quality butchers, shops, delis, restaurants and bars under our own name,

You can buy retail from our online shop here and at farmers markets (details below). We feature on the British Charcuterie Live Directory.

Giuseppe square.jpg

Giuseppe

Giuseppe worked for 20 years as a chef in restaurants in his native Rome, and London (including Michelin starred) where he now lives. He learnt to cure and prepare every part of the pig in his family’s village in central Italy during festivity periods. His family ran a grocery store in Rome for many years. Meat-curing and salami-making are his passion. He has attended charcuterie courses in the UK to refine his skills and grow his experience.

 

Becky square.jpg

BECKY

Becky speaks Italian and loves Italy - its art, culture, weather and 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. She is helping Giuseppe market and sell the salamis.

 
IMG_2844.JPG

“Best salami I’ve ever tasted” —Marco Pierre White

Pictured here with Giuseppe at Bardolino, Swindon, 2018

Our Salamis

Our handmade salamis and cured meats use ancient artisan methods of fermentation and air drying and are inspired by the Italian tradition. In 2017, Giuseppe set up a curing chamber in Penge in southeast London and we began trading. We received our SALSA - Safe and Local Supplier Approval - accreditation in 2018 and, at the beginning of 2019, we signed an agreement with renowned chef Marco Pierre White to supply three of his restaurant chains.

Our nduja won a gold and our coppa a silver medal in the 2019 British Cured Meat Awards, and our nduja a silver in the 2018 British Charcuterie Awards.

Our preparation involves chopping mincing and marinading free range pork and other speciality meats sourced from British farms. We string and hang the products to air dry for between two weeks and six months depending on their size and type. The salamis are made from shoulder of pork (and other meats) and back fat, and prepared in natural edible sheep pork and beef casings.

Giuseppe uses mainly family recipes to make the products. As well as salamis, he handmakes bresaola (cured salted beef), coppa or capocollo (cured whole muscle pork collar or neck end), guanciale (cured whole pig’s cheek); and 'nduja (fiery pork spreading salami). 

Our salamis are approximately 125g, 350g and 1kg in size. 

20170730_giuseppe_becky_0008.jpg

Piccante salami

A delicious free range pork salami made with hot peppery chilli with a real kick that keeps on giving.  

Buy
 
20170730_giuseppe_becky_0008.jpg

Porcini MUSHROOM salami

The earthy dried porcini mushroom infuses the free range pork with its rich yet delicate flavour in this delicious salami.

Buy
 
20170730_giuseppe_becky_0008.jpg

classic salami

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

Buy
 

Venison and juniper salami

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

Buy
 
paprika2.jpg

London chorizo

This delicious free range pork salami is our version of 'chorizo' made with sweet Spanish paprika that lingers on the tongue.

BUY
 
fennel1.jpg

Fennel salami

The toasted fennel seeds give our delicious free range pork 'signature' salami its special aromatic flavour.

BUY
 
 

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

We recommend storing the salamis in a cool dark and dry environment free of pests and refridgerating them after opening (in an airtight container to prevent drying), They retail in a light grease proof food grade paper and are best wrapped in a breathable paper such as baking paper rather than clingfilm or plastic.

The 125g and 350g salamis are hung in edible natural sheep pork and beef casings respectively, which can be eaten or removed before eating.

All ingredients and allergens are listed and storage instructions and best before date are clearly labelled.

Availability of all products will depend upon quantities in stock.

 

OUR MEAT

All our meat is free range. We source it from British farms that have the highest welfare and provenance values. Our pork is mainly from Blythburgh pigs reared on the sandy healthland earth of the north Suffolk heritage coast - said to be the best pig-rearing land in the UK. We also occasionally use Gloucester Old Spot.

Blythburgh pigs are born in straw-filled farrowing huts. They are fully free range and after four weeks are placed in straw-filled ‘tents’ or huts in acre-sized paddocks with continuous outdoor access. Roaming free in a natural environment they are 'happy pigs’ and the highest levels of animal welfare, traceability, purity and sustainability mean a superior quality and flavour of meat.

A blend of lines include Duroc, Landrace and Large White. They nearly always have the trademark muddy nose from digging and rooting - constant activity which develops muscle and means slower more natural growth. They are tattooed for full traceability. They stay on the farm until 25-27 weeks which means their flavour and succulence grow.

We order our pork and our free range venison for our venison and juniper salamis from the Rare Breed Meat Company in Colchester,


Blythburgh pigs

Blythburgh pigs

 

Stockists

You can find our salamis and cured meats in a selection of shops, delicatessens and butchers in south London and Oxfordshire. These are:

  • The Proud Sow, Crofton Park, SE4

  • The Proud Sow, Dulwich Village, SE21

  • Good Food, Catford, SE6

  • Drings, Greenwich, SE10

    Heckstall & Smith, Ladywell, SE13

  • Bambuni, Nunhead, SE15

  • Franklin's Farm Shop, East Dulwich, SE22

  • Aga's Little Deli, Forest Hill, SE23

  • Guzzl Club, Brixton Village, SW2

  • MacFarlane's, Abbeville Village, SW4

  • M Moen & Sons, Clapham Common, SW4

  • The Goring Grocer, Goring-on Thames, South Oxfordshire

We also sell through the online farmers market the Penge Food Hub promoting sales from local producers and farmers, and through Holdsworth Foods distributing nationally to caterers.

Our products are on the menu at:

  • Bottle Bar and Shop, Catford, SE6

  • Small Beer Brew Co., Bermondsey, SE16

  • 161 Kirkdale, Sydenham, SE26

  • Brassica Restaurant, Beaminster, Dorset

 
proudsow.gif

the proud sow

Since it opened in 2014, The Proud Sow has become one of London’s premier butchers. It has shops in Crofton Park and Dulwich Village, Founded by Oliver Khaldi, the team uses only whole carcass animals from small, low impact free range farms and, working with farmers and small wholesalers to develop relationships, has created a sustainable and reciprocal supply chain. They stock a small range of deli products sourced mainly from local producers including our charcuterie.

Good Food Catford ii.jpg

Good Food catford

Good Food is a local organic grocery store and fine foods deli and a social enterprise crowd-funded by over 350 local residents and businesses. It was founded by Vicky Skingley in 2015 when there was a real hunger for a better local shopping experience, and the shop has successfully met that need stocked full of amazing local organic quality producers and ranges. Not for profit, all the money is reinvested in the business and goes to paying the London Living Wage and improving the service.

FullSizeRender.jpg

BAMBUNI, NUNHEAD

Bambuni is the delightful wine and grocery deli on Nunhead Green run by owner Huey Murray whose mission it is to source the best most local and freshest produce. He stocks more than 50 cheeses, nearly 100 craft beers, wines, spirits, and of course delicious locally produced charcuterie. You can sample his wares on the premises or take away.

 
 

Where we will be when...

We are at farmers markets mostly in southeast London but also in north London. Check social media for most up to date information.

  • Oval Farmers Market 10am - 3pm first third and fifth Saturday of the month.

  • Alexandra Palace Farmers Market (in the park) 10am - 3pm Sundays (check social media).

  • Telegraph Hill Market 10am - 3pm occasional Saturdays (check social media).

  • Horniman Farmers Market 9am - 1.30pm second and fourth Saturday of the month.

  • Family West Norwood Feast 10am - 4pm first Sunday of the month (April to December).

We post 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.

Name *
Name