By food4c_Admin
Peter Themans has pioneered the idea of British charcuterie from his farm in Shropshire. The farms used to supply supermarkets but switched in the 1990s over to smaller production, focussing on the farm shop and markets. His grandmother was Swiss so wind dried hams and saucission sort of ran in the family. His swife Alison oversees the curing of pork and fennel salami, coppa, bresaola, pancetta etc aged for a minimum of 18 months. They also keep up the tradition of English pork butchery with sausages, hams and bacon and even faggots, Much of it is sold out around the Midlands but Peter makes a monthly foray to Parliament Hill on the last Thursday of the month. Online is here. Delivery £10