The home of British air dried Mangalitsa.
A decade of Spanish curing craft, brought home to a woodland herd at the heart of Eridge Park. Whole muscle charcuterie, cured slowly, the old way.
Signature cuts
Everything, by our own hands
Reared
Our own rare breed herd, raised outdoors on natural woodland forage at Eridge Park Estate.
Butchered
Whole animal butchery in house. Nothing is wasted, and every cut is respected.
Cured
Salted, hung and air dried the traditional way, using techniques honed over a decade in Andalucía.
Five pigs to the acre, at the heart of Eridge Park.
Our cherished Mangalitsa herd roams acres of ancient woodland, foraging acorns, roots and mushrooms, living slowly. It is a woolly, rare breed pig once nearly lost to history, prized for creamy, marbled fat that makes the finest charcuterie in Britain.
No shortcuts, no intensive rearing. Just the most natural life a pig can have, and it is why the flavour is like nothing else.
From the pass
"Great quality, and our customers love the dishes we use them in. I'd highly recommend this artisan charcutier."
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
"Their stuff is awesome, so good we serve it as part of our bread course at the restaurant."
A board worth gathering around.
Beautifully presented selection boxes of our finest charcuterie, ready to give or to share. Add a handwritten note at checkout.
Shop gift boxes
Put Beal's Farm on your menu.
We supply Michelin kitchens, top hotels and fine delis with whole muscle charcuterie and fresh Mangalitsa cuts. Wholesale pricing, reliable supply, whole animal thinking.
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