Peter Themans pioneers 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 a shop and markets. His grandmother was Swiss, so wind dried hams and saucission sort of ran in the family. His wife Alison oversees the curing of pork and fennel salami, coppa, bresaola, pancetta all 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
Wenlock Edge Farm
Edge House
East Wall
Much Wenlock
Shropshire
TF13 6DU
Christmas 4.5kg ham is £76.50
