Salami and Chorizo

We produce a range of sixteen salamis and chorizos. From the classics, like Sweet Smoked Paprika Chorizo and Black Pepper Salami to the more exotic Lamb & Lemon Merguez Salami, and our award-winning Blood, Wine & Chocolate Chorizo

Originating in southern Europe, Salami, from the Latin word Sale (salt), and its Spanish cousin Chorizo are minced meat products which are cured, fermented and air-dried. Salami encompasses a multitude of flavours, ingredients, and regional variations, whilst Chorizo also varies greatly from village to village, the most famous being both the picante (spicy) and dulce (sweet). The natural fermentation cultures in the drier, warmer, southern European air are re-created in our state-of-the-art production facility, allowing our authentic, artisanal products to be made in the same way, offering true consistency and authenticity.

  • Our products are totally allergen and nitrate free
  • We use no artificial colours or flavourings
  • All our meat is British; Ethically Sourced Pork, Wild Boar and Free Range 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


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.