EntrepreneurshipFood and DrinkRestaurants

Independent charcuterie to supply Marco Pierre White restaurants

An independent charcuterie business from Penge, south east London has teamed up with Marco Pierre White to supply his chain of restaurants with a range of specialised salamis.

Giuseppe Perinelli and his wife Becky Owens, who founded their business Perinelli Salami in 2017, will now provide their ‘Classic’ and Fennel salamis and Coppa to Marco Pierre White’s Bardolino, New York Italian and Steakhouse chain of restaurants.

Under an endorsement deal through Marco Pierre White and the chef’s Black and White Hospitality business, the product range will go to market with new branding under the name of Perinelli and Mr White’s Salami Co.

Originally from Rome, Perinelli’s passion was born in his father’s home village Acuto where he and his family would cure pigs ready for the winter. His love of creating cured meats drove the Italian to set up his own charcuterie in the capital where he started attending artisan markets and supplying local stockists.

It was during a visit to a local shop in Babdown near Tetbury that Pierre White tasted some of Perinelli’s salami and asked where it was from. The woman in the antiques shop was the mother of a friend of Perinelli’s wife and her daughter had brought the salami with her when she came to stay. A couple of days later Pierre White called Perinelli and Owens to see if they could meet up.

Combining Mediterranean methods of fermenting and air-drying meat alongside what he describes as “quality British meat”, Perinelli will continue to use his own suppliers, including Blythburgh pork (Gloucester Old Spot breed) from the Rare Breed Meat Company as well as pigs from Marco’s farm.

Perinelli said: “I’ve always made salami and make it at home. The skill has been passed down from generation to generation so I like to think there’s real heritage behind what I make. It’s been something I’ve always wanted to do professionally and having worked in restaurants in both Rome and London I decided to set up my salami business and found a unit near Crystal Palace. I’ve since adapted it into a fully functioning charcuterie.

“We’ll still supply our local stockists, but an opportunity like this only ever comes around once in a blue moon.”

Marco’s business partner, Nick Taplin, chairman and CEO of Black and White Hospitality has joined the new venture, supplying woodland pigs from his country home in north Somerset.

He said: “It has been great fun rearing our first Tamworth pigs with all of our family and it brings a whole new dimension of field-to-fork.”

Having received his Salsa accreditation in September 2018, Giuseppe also won a silver medal for his Nduja in August last year at the British Charcuterie Awards which is run in conjunction with BBC Countryfile.

Back to top button