Platters, Pizza and Presentation

The majority of our products are ready-to-eat and work equally well on platters or pizzas....but if you are struggling for inspiration here are a few curated ideas to help!
  • 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

Italian Inspiration

Monmouthshire Air-Dried Pork Collar, Beef, Tomato &  Rosemary Salami,

Fennel Salami, Black Pepper Salami, Rosemary-Cured Lardo, and Wild Boar Pancetta

Beefing it Up

Monmouthshire Air-Dried Beef Bresaola, Monmouthshire Spiced Air-Dried Beef,

Hot Beef Pepperoni Salami, and Beef, Tomato & Rosemary Salami

Pork Free

Juniper-Cured Wild Venison Carpaccio, Rosemary-Cured Welsh Lamb Carpaccio,

Air-Dried Breast of Duck: pressed square piece, Air-Dried Duck Breast: individual and skin on, and

Monmouthshire Spiced Air-Dried Beef

The Spicy Selection

Monmouthshire Spiced Air-Dried Beef, Ancho Habanero Mexican Chilli Chorizo,

Spicy Smoked Paprika Chorizo, Hot Beef Pepperoni Salami, and  Spicy Snack Salami

Game Platter

Wild Boar Pancetta, Game & Red Wine Salami,

Wild Boar, Pork & Red Wine Salami, and Juniper Cured Venison Carpaccio

Best of British

Hot Smoked Bath Chaps, Monmouthshire Air-Dried Ham,

Air-Dried Breast of Duck: individual skin-on, and Rosemary-Cured Welsh Lamb Carpaccio

A Spanish Twist

Monmouthshire Air-Dried Pork Loin, Spicy Smoked Paprika Chorizo,

Sweet Smoked Paprika Chorizo, and Spicy Sobrasada

Lighter Choices

Kassler Loin Ham, Beef Pastrami, Juniper-Cured Wild Venison Carpaccio,

and Monmouthshire Air-Dried Beef

 

Perfect for Pizza

Fennel Salami, Black Pepper Salami, Monmouthshire Air-Dried Ham,

Hot Beef Pepperoni Salami, and Game & Red Wine Salami

A Little Luxury....

Duck, Pork, Pepper & Chinese Five Spice Salami, Air-Dried Duck Breast: individual and skin-on,

Rose Veal, Pork, Lemon & Thyme Salami, Lamb & Lemon Merguez Salami, Juniper-Cured Wild Venison Carpaccio, and Rosemary-Cured Welsh Lamb Carpaccio.

Something a Little Different?

Lamb & Lemon Merguez Salami, Blood, Wine & Chocolate Chorizo,

Rose Veal, Pork, Lemon & Thyme Salami,

Duck, Pork, Pepper & Chinese Five Spice Salami and Ancho Habanero Mexican Chilli Chorizo

The Spicy One

Sobrasada in the Balearics, N'Duja in Calabria - call it what you will, but added to a pizza it creates a slice of spicy heavy. Melting unctuous, pairing perfectly with creamy buffalo mozzarella and the gentle sweetness of fresh basil.

“The best artisan charcuterie in the UK”

Hugh Fearnley-Whittingstall

See more of what people are saying about us

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