Cured

Our cured range includes classic Back and Streaky Bacon, Spicy Melting Chorizo and our ever popular Semi-Dried Cured Cooking Sausages which are available in Italian Fennel, Wild Boar, Pork & Red Wine and Spicy Chorizo varieties
  • 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

“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

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