We will have some outstanding Sussex Charcuterie in the farm shop this weekend – with salamis, coppa spalla, pancetta and chorizo from the multi-award winning Beal’s Farm Charcuterie. They rear their own Mangalitza pigs where their high fat content is ideal when air dried, as it keeps the meat succulent, rich with a smooth finish. The meat has intense marbling and has been described as the Wagyu equivalent of pork.

The Mangalitza pig is one of the oldest established animals in husbandry, having been domesticated some 8,000 years ago in Asia, from where it was brought to Europe.These heritage breeds are prized for their toothsome, flavourful meat, not to mention a wickedly decadent abundance of fat.  They are related to the wild boar which explains the lightly gamey, sweet, nutty and intense flavour.

As a bonus, the meat is high in the good monounsaturated fat, which is high in omega-3 fatty acids and natural antioxidants. The pigs are never injected with hormones or antibiotics and are slaughtered under the Humane Slaughter protocol, which means the animals are stunned first.

Needless to say, the charcuterie is outstanding – with the whole farm shop team getting stuck into the tasting of this particular product. We will have tastings available at the weekend on a first come, first serve basis and a selection of pre-cut charcuterie.