Cooked and Hot-Smoked

Our Cooked and Hot Smoked Range includes British classics, French Boudins, Trealy Bratwurst and that American favourite, Beef Pastrami

Drawing on inspiration from across the world, our range of cooked and hot-smoked products are ready-to-eat but can also be prepared in a whole host of ways, as they are all delicious ingredients created to add flavour and interest to an infinite number of recipes.

 

 

 

  • 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, 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

“The best artisan charcuterie in the UK”

Hugh Fearnley-Whittingstall

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News

BBC’s Saturday Kitchen celebrates St David’s Day with Trealy Farm Charcuterie

Posted on by Hannah Freeman

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.

https://www.bbc.co.uk/iplayer/episode/m000g0c7/saturday-kitchen-29022020