A local charcuterie is set to showcase its rare pigs and speciality products on popular BBC documentary Countryfile this weekend.
Beal’s Farm Charcuterie, in North Chailey, has been chosen to appear on the programme on Sunday, May 31 to offer an insight into the Mangalitza rare breed pig and the process of production of cured and air dried meats.
Phil Beal, owner of the business, said: “We are an Artisan British Charcuterie company that has been going in East Sussex for the last three years. Based in North Chailey, we have our own herd of Mangalitza and cross Mangalitza/Saddleback pigs, which are reared and produced by us into our range of charcuterie products.
“The programme will be focusing on the speciality breed of pig we use, the Mangalitza, and also on the process of production of cured and air dried meats, such as coppa, lomo and smoked pancetta.
“The BBC filmed both our pigs and some of the process of the production of our range of salami and air dried meats.”
The Mangalitza is indigenous to Hungary and known for its curly hair, which makes it resemble a cross between a pig and a sheep. It is the last pig in existence to sport this unusual fleece. They are sometimes called ‘wooly pigs’ and are related to the wild boar.
Phil added: “The heritage breeds are prized for their well-marbled, flavourful meat, making them perfect for cured and air dried charcuterie products.”
Our range of charcuterie includes 4 Air Dried Meats, Air Dried Ham, Air Dried Spalla, Coppa & Lomo; 3 Salami, Classic Salami, Milano & Spicy Chorizo, Smoked Pancetta, Cooking Chorizo, Morcilla, and Pastrami (from locally sourced beef). We are two years running Great Taste Award winners receiving Gold Star awards for our Air Dried Ham, Coppa, Cooking Chorizo and Classic Salami.
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