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 shops and restaurants as well as retailing through our online shop. Giuseppe is a trained chef and has cooked at several Italian restaurants in London, including one Michelin starred, and gastropubs serving British-European food. In Rome he ran his family’s grocery store for several years. 

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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. He 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 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 and editing. She is helping Giuseppe market and sell the salami and works almost fulltime on the business.

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. Our nduja won a silver medal in the British Charcuterie Awards 2018 and we were finalists in the British Cured Meat Awards 2018 for our nduna and coppa. In September 2018, we were approved for SALSA certification, the safety standard for regional and national distribution.

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

Giuseppe uses mainly family recipes to make his products. As well as salamis, he handmakes bresaola (cured salted beef), coppa or capocollo (cured pork collar or neck end), guanciale (cured whole pig cheek) - sold as a whole or half piece priced according to its approximate weight; and 'nduja (fiery pork spreading salami) - sold as a whole piece for a set price. 

Our salamis are approximately 125g and 350g in size. 


Piccante salami

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


Porcini MUSHROOM salami

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


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.


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 juniper berry.


London chorizo

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


Fennel salami

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

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Apple and cider salami

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


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

We recommend storing our 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 wrapping.

The salamis are hung in edible natural sheep pork and beef casings (the 125g in pork casings and the 350g in beef casings) 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 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 among the best pig-rearing lands.

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

Blythburgh pigs

Blythburgh pigs



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

  • The Proud Sow, Crofton Park, SE4

  • The Proud Sow, Dulwich Village, SE21

  • Good Food, Catford, SE6

  • Drings, Greenwich, SE10

  • The Larder, 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, RG8 9AR

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

Our products can be consumed at:

  • Bottle Bar and Shop, Catford, SE6

  • 161 Kirkdale, Sydenham, SE26


the proud sow

Since it opened in 2014, The Proud Sow has established itself as one of London’s premier butchers. It has shops in Crofton Park and in 2018 opened in 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.

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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.



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 third and fifth Sunday of the month.

  • 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 - back in 2019!).

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


Franklin Industrial Estate

Unit D1

20 Franklin Road


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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