Our Organic Freefrom meat & meat products
We stock Organically reared, organic grass fed, antibiotic free, meat. The meat is locally slaughtered and is from slow growing breeds to ensure the best possible taste. No pesticides or chemicals are present in anything on the farms. Crop and livestock rotation is used as well as natural remedies rather than antibiotics.
Our produce comes from two farms: Peelham (Berwickshire) and Rhug Estate (Wales). Rhug supplies more than 20 michelin starred restaurants including ‘Le Manoir’ in Oxfordshire. Peelham is also a gluten, additive, preservative, flavour enhancer, colorant, GMO free environment and produces wonderful SAUSAGES, BACON, BURGERS, Charcuterie and ready meals meats using organic seasonings and herbs. Peelham make the only organic and preservative free charcuterie in the UK. Peelham won UK Pig Producer of the year 2014. Both farms are members of the Soil Association.
Discount for ordering in advance
Whilst McCallum’s keenly price the fantastic products of both farms, we will offer a 5% discount on orders of meat products over £50 and 10% on those over £100. The prices below are the prices including a 10% discount.
Order by Sunday 10p.m. and Wednesday 10p.m. Collection at your convenience anytime after Tuesday and Friday 12 Noon respectively.
Beef, Salt Marsh Lamb, Pork, Chicken, Game from Rhug
We also sell 1kg mixed bone bags for making bone broth. These retail at about £4.50 per bag.
Organic Meat products from Peelham
Gluten & Preservative Free Burgers, Sausages and Bacon
Additive-free, preservative-free, flavour enhancer-free, colourant-free, GMO-free and DELICIOUS organic SAUSAGE, BACON OR BURGERs made using Organic seasonings and Herbs to Peelham’s own recipes. Peelham do not buy-in pre-mixes. All of their products are GMO and antibiotic free. Only when necessary for disease control and welfare reasons do they administer antibiotics to their animals as part of our animal health plan with their vet.
|Pork: Plain Gluten-Free||Lamb: Kofta (with fresh lemon zest)||Lamb: Marinated Leg Steaks with Mint & Fermented Soy|
|Pork: Italienne (with fennel, aniseed, caraway, pink & green pepper corns)||Lamb: Lamb with mint||Pork: Marinated Leg steaks with Lemon & Carraway|
|Pork: Toulouse (with star anise, cloves, cinnamon & garlic)||Pork: Pork & chive||Meatloaf: Pork with chives|
|Pork: Cooking Chorizo||Beef: Beef with Garlic||Mild Curried Lamb|
|Pork: Salsiccia with Pimento & fresh Orange Zest||Beef: Plain||Mild Curried Beef|
|Pork: Salsiccia with Pimento & Pepper||Beef: Beef Chilli (smoked pimento & chilli)|
|Pork: Berwickshire (Pork with sage and nutmeg)|
|Lamb: Merguez (Lamb with cumin & parika)|
|Lamb: Mint, Rosemary & Garlic|
|Lamb: Lamb with garlic|
|Beef: Beef with a hint of Thyme|
|Beef: Beef Boerewors (Coriander, cloves & apple cider vinegar)|
Charcuterie – the UK’s only Gluten & Preservative Free Charchuterie
Peelham’s delicious slow, dry-cured ham and bacon are made from their free-range organic rare-breed and rare-breed cross (Tamworth) pigs. They dry-cure by-hand, using a traditional cure including sea-salt and the lowest possible Sodium nitrite content (80 ppm as opposed to 250ppm used by mass producers of ham for supermarkets) and approved by the Soil Association.
Peelham do not:
- inject their hams or immerse them in brine.
- use cure-accelerators, colorants or colour-fixers.
- Sodium nitrite is an important constituent in a curing salt as it prevents the occurrence of Botulism. After curing is completed laboratory tests that they have had conducted demonstrate that the Sodium nitrite residue is 7ppm or less (comparable to a stick of celery or a whole beetroot!).
|Hams||Chorizo & Salamis|
|Pork: Prosciutto||Pork: Chorizo with Turmeric|
|Pork: Oak Smoked Pancetta||Pork: Salami with Fennel|
|Pork: Lonza||Pork: Salami with Red Wine|
|Pork: Ham off the bone||Beef: Salami with Roasted Coriander|
|Mutton: Juniper Mutton|