Peelham Farm

29/10/2026

We’re opening our online Christmas orders from our on-farm butchery to avoid disappointment during the festive holiday

Selection of Christmas hampers, Gammons, Hams, Trimmings

We start deliveries from 1st week in December. We strongly recommend an early December deliver to freeze (if possible), to avoid the last minute Christmas courier ‘dash’.

Or for collection from one of the farmers markets we attend.

Check us out and farmers markets dates via the links in the bio⬆️

24/10/2026

Our twice monthly (Saturday), newsletter we think is a diverse and fun read - maybe even a little quirky: with a little science, culture, nutrition and often a topical issue about nature, farming and food.

It basically charts our journey to becoming ‘nature progressive’, agroecological farmers and food producers.

Of course we throw in suggestions of what to buy from our butchery and salami facilities, with a recipe; events and our two weekly line up of farmers markets.

Sharing our story of farming with nature along a short food chain.

12/10/2026

September was a very busy month for us showing what we do here at Peelham:

Demonstrating that farming with Nature doesn’t compromise food production.

That farming with Nature is essential for food production.

That low-cost, low in-put farming returns Natural dividends, business profitability and a sense of well-being and growing purpose. 💪

👉 To customers - our promise
👉 To scientists - the data
👉 To politicians - the conviction
👉 To policymakers - the clarity
👉 To the next generation - the confidence

With other contributing farmers and friends, away from meeting tables, away from the screen, away from the market-stalls but face-to-face right here with feet on the ground in the place where it happens: seeing, listening, feeling, sharing.

No better place to embed the experience then over a shared meal.

Nature progressive low-cost farming for good food production.

30/09/2026

Our rich scrubby hedgerow-thickets generously laden with beautiful, edible, nutritious fruit.

We purposely planted them with as many native fruit bearing shrubs as possible for birds, insects and people too. Cattle will selectively browse too as they grow and help the with the trimming - especially ‘self-medicating’ on young hawthorn and grey willow.

As they thicken and mature, their roots working their way in a fibrous mass through the farm soils we’re noticing things;

🐦‍⬛ How increasing numbers of birds and mammals are using them as thoroughfares (even new species - Grasshopper Warblers for one!)
🦉How the farms Barn Owls & Kestrels use them for hunting small mammals which appear to be increasing along them
🐂How our cows and calves use them against hot sun, strong winds and driving rain
💦How the hedge retains soil moisture around its root base even though drought
🌾How grass appears to grow strong along side them
🕸️The farm is increasingly more connected and alive

As organic farmers we don’t use herbicides or insecticides so insects can thrive too and add to the food chain 🦋🐝🐞🪲

Speaking of food, if you fancy an autumn mutton casserole with elderberries sign there is one in last
weeks farm newsletter. Signup via the link in our bio ⬆️

Farming with nature for food along short food chains for people (and wildlife!)

17/09/2026

Bringing meaningful youth conversations into Nature Friendly Farming and Food Production organised with the and

We discussed:
Youth leadership; Youth empowerment; Continuity; Sharing experiences; New ideas; Local networks; Local food autonomy; Commitment; Empathy; Harmony; Nature and food; Farming and nature; Good food accessibility …

The take-aways:
👍Youth-voices must grow louder in food & farming.
👍Farming imust engage with next generations.
👍The best change is achieved by small groups.
👍Don’t be afraid to be open about what matters.
👍Fixing the system takes commitment

A brilliantly meaningful day🌅

28/08/2026

Our twice monthly newsletter (Ideas, News, Events for Peelham), comes out tomorrow.

And then every second Saturday.

Sign-up for:

👍events
👌markets
👍news
👌recipes
👍food
👌farming

25/08/2026

We make salamis here on the farm.

Our journey with fermenting meat started in 2004. We took a massive leap into the ‘deep end’ and exhibited at the Salone del Gusto in Turin in 2006. This is when we really really started learning with wonderful Italian friends and salumieris in Slow Food 🇮🇹🐌

On the journey:
We’ve made close friends ❤️
We’ve learnt and shared this ancient skill ♻️
We’ve made mistakes 😣
We’ve won awards 🏆

And:
👌by-hand gently, patiently with fermenting bacteria naturally here (no starter cultures!)
👌years of skill and dedication
👌quality pork from freerange (24/7) high welfare pigs
👌hand-mixed to maintain the best texture
👌natural casings (in our experience) for the best fermentation and curing

Check out what’s on our website via our bio ⬆️
Small scale artisan production stocks shift fast!

Nature friendly farming and food along a short food chain.

22/08/2026

14/08/2026

Visit our stall for Organic Beef, Free-range High welfare Pork, gluten-free & free-from sausages & burgers, dry cured bacon and our salamis.

All from our on-farm butchery

10/08/2026

The last to leave from one of the broods nesting in our farm office stairwell.

The sky above our farm steading is alive with Swallows in dedicated, determined, noisy preparation, scooping millions of insects above our grass pastures and hedgerows - for their long flight southwards.

With deep gratitude, in love and hope - until next spring.

PS The panting in the background is one of our dogs waiting for his supper!