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, 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,

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

The Spicy Selection

Monmouthshire Air-Dried Beef Bresaola, Mexican-Style Chipotle Chorizo,

Spicy Smoked Paprika Chorizo, Hot Beef Pepperoni Salami, and Spicy Snack 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 Air-Dried Beef Bresaola

Game Platter

Wild Boar Pancetta, Venison, Pork & 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

Perfect for Pizza

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

Hot Pepperoni Salami, and Wild Venison, Pork & Red Wine Salami

A Spanish Twist

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

Sweet Smoked Paprika Chorizo

A Little Luxury....

Duck, Pork, Pepper & Chinese Five Spice Salami, Air-Dried Duck Breast: individual and skin-on, Lamb & Lemon Merguez Salami, Juniper-Cured Wild Venison Carpaccio, and Rosemary-Cured Welsh Lamb Carpaccio.

Something a Little Different?

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

Duck, Pork, Pepper & Chinese Five Spice Salami and Mexican-Style Huetamo 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

Posted on by Hannah Freeman

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