Perinelli Salami is an awardwinning charcuterie producer owned and run by Giuseppe Perinelli and his wife Becky Owens. We supply Marco Pierre White restaurants – the London Chophouse, Steakhouse Bar and Grill, and New York Italian – under the brand name of Perinelli and Mr White’s Salami Co.
Our handmade salamis and cured meats use ancient artisanal methods of fermentation and air drying and are inspired by the Italian tradition. In 2017, Giuseppe set up a curing chamber in Penge in southeast London and we began trading. We received our SALSA – Safe and Local Supplier Approval – accreditation in 2018 (renewed in 2019) and, at the beginning of 2019, we signed an agreement with renowned chef Marco Pierre White to supply three of his restaurant chains.
Our preparation involves chopping mincing and marinading free range rare breed pork and other speciality meats sourced from British farms. We string and hang the products to air dry for between two weeks and six months depending on their size and type. The salamis are made from shoulder of pork (and other meats) and back fat, and prepared in natural edible sheep pork and beef casings.
Giuseppe uses mainly family recipes to make the products. As well as salamis, he handmakes bresaola (cured salted beef), coppa or capocollo (cured whole muscle pork collar or neck end), guanciale (cured whole pig’s cheek); and ‘nduja (fiery pork spreading salami).
Review Id 28885
As a salami snob (and I have tried lots in so many countries), I can safely say that the ones I tried from Perinelli are up there on top! The classic is nice an garlicky, the porcini has so much flavour and possibly my favourite ( although it is quite hard to choose ) is the London chorizo which is just YUMMM. Highly recommended!