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Seller Interviews: Beal's Farm Charcuterie (episode 10)

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Using techniques learnt from local villagers in Andalucia, Beal's Farm Charcuterie is a family run business with a herd of free range Mangalitza pigs, which are locally reared and produced into a range of charcuterie. Here is their story of it all began.


When did you begin and what inspired you to start your business?

In 2012 our passion for the Mangalitsa pig and Artisan charcuterie product was born.


What do you love most about your job?

The variety of elements involved with 'Field to Fork' food production.


What's the most challenging part about running your business?

Conservation of the rare breed Mangalitsa pig here in the UK.


How has food inflation affected your business and how are you managing it?

We do our best to reduce in house costs where we can to ensure protection of consumer's availability and ease of purchase of our product range.


What resources do you use to stay up-to-date/ahead in the food & beverage industry?

Updates from Food Trading Standards media sources and collaborative working with complementary industries such as the English vineyards, UK hotel groups and restaurants we work with.


What would you do differently if you could go back and start your business again?

We would have increased our herd of woodland reared Mangalitsa pigs at an earlier point in the businesses formation and development.


What's the best business lesson you've learnt?

To work closely and collaboratively with others who share similar drives for sustainable food production, sharing ideas, best working practises and creative initiatives.


Check out Beal's Farm Charcuterie's products, here >>


Want to get involved?

If you wish to take part in this series then you have two options:

1) for a video interview you can book here, or
2) we can produce a written interview article - simply complete the questions here.

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