- Our products are totally allergen and nitrate free
- We use no artificial colours or flavourings
- All our meat is British; free range Pork, Wild Boar and Duck, Wild Venison, Compassion in World Farming approved Rose Veal, PGI Welsh Lamb and British beef.
- Animal welfare is a high priority and we are uncompromising in the ethics of our meat sourcing
- We offer bespoke product development and manufacture. Please contact for details
- We specialise in using traditional breeds such as the Saddleback pig, Welsh black cattle and Welsh Mountain lamb.
- We have full SALSA accreditation and have always operated with a 5* hygiene rating
Beech Smoked Air-Dried Ham
Our Beech Smoked Air-Dried Ham has won a Three Star Great Taste Award. Made in the German, Austrian or Swiss 'Schinkenspeck' style it is a very different product to our Monmouthshire Air-Dried Ham. Made form the Pork rump, it is sweet and soft with a hint of beech smoke. A great breakfast ham, perfect for Flammkuchen. Serve with bread, cheese and pickles
Monmouthshire Air-Dried Pork Loin
This 'Lomo' style cured, fermented and air-dried pork loin has a hint of smoked sweet paprika and is delicious served as a Tapas dish. Try it served on toasted artisan bread rubbed with raw garlic and tomato, and a good drizzle of olive oil, or use in Iberian soups and stews.
Monmouthshire Air-Dried Collar of Pork
This gently fragrant air-dried pork collar is in the 'Coppa' style. Marbled with delicious fat and fragrant with savoury herbs and spices, including rosemary and pepper, this rich and savoury product is made from the collar muscle from the top of the shoulder. Our Monmouthshire Air-Dried Pork Collar won a Gold award in the 2018 British Charcuterie Awards, taking the Best Muscle Meat title.
Monmouthshire Air-Dried Beef
This beef 'Bresaola-style' product is made from British Beef Silverside. Originating in the Northern Italian Alps, the name, Bresaola, comes from the Lombardi word bresada, meaning 'to braise'. Traditionally served wafer thin - it is not to be confused with Beef Carpaccio, which is most usually, a lightly seared beef filet, sliced wafer thin - a drizzle of olive oil, a squeeze of lemon juice, a handful of rocket and a little shaved parmesan is all that’s really needed to bring out the best flavour, and served at room temperature it is a real delight. There are, of course, many other wonderful uses for this lean and delicious product.
Monmouthshire Spiced Air-Dried Beef
More familiarly known as Bresaola, our Monmouthshire Air Dried Spiced Beef forms just a small part of a beef curing tradition which stretches across the globe. The preservation of beef, in similar ways, is as familiar to the Indonesians as it is to the South Americans and the Spanish, where it is known as Cecina. Bresaola has its roots deep set in the Italian Alps, in the Lombardy region, the name coming from the Lombardi word bresada, meaning ‘braised’. An extremely lean product, our air-dried spiced beef is rubbed with herbs and spices before curing, which results in a delicate flavour which eats very well with a variety of tastes and textures.
Our Pancetta is made with free range British pork belly and is cured, lightly beech-smoked and air-dried. A wonderful all-round ingredient, ready-to-eat but also a key ingredient in some of Italy's most famous dishes, try using on pizza, in pasta sauces, crisped in a pan for a seasonal salad or add flavour and moisture to casseroles, stews and roasts.
Wild Boar Pancetta
A richer, more intensely flavoured pancetta, great for adding to soups, stews, sauces and casseroles. Made from British Wild Boar belly, it is cured, lightly beech-smoked and air-dried resulting in an unctuous product full of flavoursome fat. Perfect for game platters and sharing boards, pizzas and also fried as a 'wild' bacon alternative.
Herb-Rolled 'Arrotolata' Pancetta
Our Herb-Rolled 'Arrotolata' Pancetta is a fragrant, spiced pancetta which complements many of our other meats on a sharing board, as a pizza topping or as a base to a hearty stew or soup.
A wonderful (and economical way) to bring richness and depth of flavour to anything from stews and sauces to breads and pastries, Lardo originates in Northern Italy, one of the most prestigious coming from Colonnata, in the environs of the city of Carrera in Tuscany, and was traditionally cured in basins constructed from marble, for which the area is most famous. Usually served thinly sliced, as an antipasto, Lardo di Colonnata features in the Ark of Taste catalogue of heritage foods. Our Lardo is made in the same tradition, from pork backfat, infused with herbs including fragrant rosemary, producing an exceptionally rich, intensely flavoured product which has many culinary uses.
Wild Boar Lardo
A wonderful (and economical way) to bring richness and depth of flavour to anything from stews and sauces to breads and pastries, Lardo originates in Northern Italy, one of the most prestigious coming from Colonnata, in the environs of the city of Carrera in Tuscany, and was traditionally cured in basins constructed from marble, for which the area is most famous. Usually served thinly sliced, as an antipasto, Lardo di Colonnata features in the Ark of Taste catalogue of heritage foods. Our British Wild Boar Lardo is made in the same tradition (but without the marble) from wild boar back fat, infused with herbs including fragrant rosemary, producing an exceptionally rich, intensely flavoured product which has many culinary uses.
Air-Dried Breast of Duck: pressed square piece
One of our most innovative products, made using British free-range duck breast from Devon. A skinless product pressed into a conveniently sliceable block, moist and flavoursome, perfect for platters, picnics, deli salads and sandwiches. This duck is cured, pressed, lightly beech-smoked and air-dried. The uniform nature of this product mades it ideal for portion control.
Air-Dried Duck Breast: individual and skin-on
A whole free-range British duck breast; cured, lightly beech-smoked and air-dried. This, conveniently sliceable product is perfect for charcuterie boards, in salads or as a first course served with dressed leaves and sliced fresh fig. A visually delightful asset to any dish.
Rosemary-Cured Welsh Lamb Carpaccio
Made from leg of Welsh PGI Lamb, cured and pressed this 'carpaccio' is a true showcase of some of the best produce Wales has to offer. Moist and tender, infused with rosemary, our Lamb Carpaccio is a super addition to any charcuterie platter.
Juniper-Cured Wild Venison Carpaccio
A cured, pressed round of air-dried haunch of venison. Another speciality product with distinctly British roots. Although not a 'carpaccio' in the conventional sense, we have sought to replicate the unique texture profile of a carpaccio. Our Venison Carpaccio is gently infused with juniper and is perfect on a seasonal 'game' charcuterie platter. Made from British wild venison, we are proud to have created this product which shows off the unique gamey flavours of British wild venison.
Our Monmouthshire Air-Dried Pork Collar, Mexican-Style Huetamo Chorizo and Fennel Salami went down a treat with Matt Tebbutt and his guests on February the 29th’s episode of Saturday Kitchen. Showcasing Welsh produce to celebrate St David’s Day, we featured alongside a host of other fab Welsh food and drink producers and our Pork Collar was declared “delicious” by drinks expert Helen McGinn.
Catch up here, while you can.