Recipes and Usage

Whilst Charcuterie features heavily on menus in the form of platters, sharing boards and as pizza toppings, there are many, many uses for these products. With Charcuterie’s roots being in the preservation of meat for use throughout the year, many products originated in areas where they were used to add much needed fat and flavour to more vegetable and grain based dishes - a true garnish of flavour.

Our products allow chefs to ‘think outside the box’ when it comes to menu construction, adding value and interest to many more classic dishes, whilst inspiring experimentation. With a little creative description, and reconstruction, even the humble Toastie can be elevated to a luscious, and more lucrative, dish. Toasted sourdough, a little thick tomato sauce, a few slices of our Chorizo or Salami, a little cheese, then popped under the grill and served with crisp seasonal salad takes a simple ‘sandwich’ to a much more substantial ‘dish’

All our products work very well in salad dishes and will carry a changing salad special across the whole year – our game selections being perfect for the autumn and winter months, whilst our Italian and Spanish inspired products conjure up images of Mediterranean summers.

With Charcuterie, there are no rules, just plenty of flavour and an infinite number of options.


  • Our products are totally allergen and nitrate free
  • We use no artificial colours or flavourings
  • All our meat is British; Ethically Reared 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

Welcome to Trealy Farm Charcuterie. We are the UK’s leading artisan charcuterie producer, based in Monmouthshire, South Wales. Our artisan business combines innovation and technology with traditional methods of curing, smoking and air drying inspired by our training with charcuterie makers across Europe. All our products are made to our own distinctive recipes and techniques, derived from our unique blend of the best traditional practices and cutting edge food science research.

“The best artisan charcuterie in the UK”

Hugh Fearnley-Whittingstall

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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.