Beals Farm Charcuterie


Beals Farm produces award-winning artisanal charcuterie from their herd of Mangalitsa pigs and prime venison from the Eridge Park Estate.

Their heritage breed pigs are prized for their well-marbled, flavoursome meat. It is lightly gamey, with a sweet intense flavour, not to mention a wickedly decadent abundance of fat, making it ideally suited for air-drying. Reared outdoors on a mixture of woodland and pasture, they root for berries and acorns to supplement their diet, enhancing the already incredible flavour of the pork.

Pigs are hand selected for slaughter and local venison culled to order. Whole animal butchery is carried out in house and major cuts are dry cured, tied and hung for up to a year. When ready each product is individually prepared and packed to order, ensuring the highest quality is maintained every step of the way from field to fork.

Their customers include top restaurants and boutique hotels, Michelin star chefs and many of England’s finest vineyards.



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