Deli Farm Charcuterie

Deli Farm Charcuterie

Deli Farm is run by partners Jean and Martin Edwards, with help from their small team who keep production running in the factory. The friendly and enthusiastic team work together to produce amazing food that is locally and sustainably sourced.   
The team at Deli Farm all working in their small factory, in order produce some of their special christmas Salami. Delabole, Cornwall. 17.11.15
The team at Deli Farm all working in their small factory, in order produce some of their special christmas Salami. Delabole, Cornwall.  17.11.15
Deli farm is based on gorgeous rolling hills in the North of Cornwall and has been open for decades; however it wasn’t until 10 years ago that Jean and Martin began to experiment with different methods and techniques to produce their first batch of Salami. It “was made using an old smoker for a fermentation chamber cobbled together with a CPU fan, a light bulb and an old domestic fridge for an air drying room where Martin altered the workings to get it running warm, instead of cold.” By February 2006 the Farm was ready to begin trading, and since that point, the team has expanded and the produce has never tasted better.
One of the Deli Farm staff grinds some of the freshly cut meat so it is ready to be mixed with the spices. Delabole, Cornwall. 17.11.15
One of the Deli Farm staff grinds some of the freshly cut meat so it is ready to be mixed with the spices. Delabole, Cornwall. 17.11.15
Some of the fresh and locally sourced meat ready to be cut into smaller pieces by one of the team, in order for it to then be ground. Delabole, Cornwall. 17.11.15
Some of the fresh and locally sourced meat ready to be cut into smaller pieces by one of the team, in order for it to then be ground. Delabole, Cornwall. 17.11.15
One of the members of the production line has to put the deliciously flavoured meats into skins, it is then sealed and ready to be hung, partially cooked or dried. Delabole, Cornwall.17.11.15
One of the members of the production line has to put the deliciously flavoured meats into skins, it is then sealed and ready to be hung, partially cooked or dried. Delabole, Cornwall.17.11.15
“All our British air dried charcuterie is made with our own carefully developed recipes, some are fairly traditional and some a little more unusual. When time permits one of our favorite jobs is experimenting with new flavors and meats.”
Once the Salami is sealed it is hung on large racks and then taken into the air drying room where it can mature. 17.11.15
Once the Salami is sealed it is hung on large racks and then taken into the air drying room where it can mature. Delabole 17.11.15
Being committed to the local area, the farm carefully sources its meat and spices. The results are outstanding, meaning not only does the farm supply to local restaurants and shops in Cornwall, but it also supplies some of the top restaurants across the country.
To find out more about the Farm and it’s produce, be sure to check out their website and social media!

Photos:  ©Ellie Smart
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