- 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
Store Cupboard Inspiration
One of the joys of Charcuterie is its ability to liven up dishes, adding flavour and texture. With a well-stocked store cupboard and a pinch or two of charcuterie, you should be able to rustle up meals in minutes, and with plant-based eating very much in vogue, charcuterie allows you to season your veggie or grain-based dishes with a little meat, whilst considering thrift and economy.
Platters, Pizzas and Presentation
Platters and Sharing Boards are on menus all across the country, but how do you choose what combination of meats to serve, what accompaniments? Charcuterie and Pizza, naturally, goes hand-in-hand, from the Spicy Pepperoni to the more avant-guarde Game or Wild Boar Salami, not forgetting N'Duja and Air-Dried Beef and Ham. We have curated a selection of platters, serving suggestions and topping combinations to help you make those all important decisions.
A Potted History of Charcuterie
Methods of preserving meat have been around for millennia, the earliest form of preservation; smoking, is known to have been undertaken 160,000 years ago. Under the Roman Empire, smoking, drying and salting were all proven methods, and, indeed, some of today's more familiar charcuterie products have their origins in this period. The first reference to charcuterie in France's Alsace comes in the Roman era, with ham, sausages and saveloys being delivered to Rome from the left bank of the Rhine. By the 13th century, charcuterie was in abundance all across Europe, each country developing their own individual products, often with the inclusion of local, seasonal and wild ingredients.
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.
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.