Pepperell's Meats are exceptionally fine Butchers with the added advantage of being a well-established family run business since 1965.

The business was established by John and Lorna Pepperell as a Wholesale Butchers serving local businesses with various cuts of meat.

In 1985 Chris Pepperell joined his Mother and Father in the running of the business and soon the business started to develop. In 1989 the first phase of the Pepperell's Meats factory was built.

In 1993 Rebecca joined the business and in 1994 the second phase of the factory was built now housing new offices, a larger shop and a kitchen, this later became the cooked meats department.

In 2004 the high risk cooked meats department was built, along with a new pack room, despatch area and large freezer which runs at -18oC.

After developing a cooked meats department within the Redenhall factory it was decided to take this one step further and in 2010 the Gammon factory was added to the Redenhall base housing a Smokehouse. Not only is the gammon and bacon cured in-house but the gammons are then trimmed, tied and cooked to make Pepperell’s own-cure Redenhall Ham. The facilities also enable the staff to Smoke all the products traditionally in a woodchip smoker located on site.

With over 50 years of experience the Pepperell family (now including the third generation) have developed and grown the business built on offering a high level of quality and service.

Pepperell’s Meats constantly strive to improve the products and services on offer. This relentless enthusiasm has resulted in Pepperell’s Meats receiving multiple awards at both the 2011-2012 and 2012-2013 BPEX Awards for Meat Product Excellence. Being the proud owners of awards for; Prime Pork Sausage, Norfolk Sausage, Gluten Free Cumberland Sausage, Gluten Free Pork & Apple Sausage, Gluten Free Lincolnshire Sausage, Smoked Gammon, Smoked Streaky Bacon and Smoked Back Bacon. In addition to this Pepperell’s Meats were declared 2011-2012 Regional Champions for three categories; Traditional Pork Sausage, Home Cured Gammon and Home Cured Bacon, being entered in to the National Champion of Champions 2012 Final for the superb Gluten Free Cumberland Sausage.This year,2016, we won the Best Gluten Free category at the Framlingham Sausage Festival for our Gluten free Prime Pork Sausage.

It is the belief that to make a great product you have to start with great ingredients, so nothing is left to chance. The pork is sourced locally to include Blythburgh Free Range which we use for our Pork products for our online shop and retail outlet, Blythburgh are renowned as one of the finest pork producers in the country. The beef and lamb is also sourced from local abattoirs and the poultry is also sourced from another local company.

All meat supplied by Pepperell’s Meats is fully traceable from the Farm to the Fork giving you, the Customer, full confidence in the service and products on offer.

The Company work closely with the Local Authority and have a full HACCP system in place and hold an EEC Licence. Pepperell’s Meats are a Guild Member of Quality Meat Scotland and work within the policies of our SALSA (Safe & Local Supplier Approval) accreditation and are fully approved by the Food Standards Agency.