Using our Products

Whilst the majority of our products are ready to eat, they also make great ingredients. Here's our guide to using our products, from cooking instructions to recipes and serving suggestions
  • Our products are totally allergen-free
  • We use no artificial colours or flavourings
  • All our meat is free range or wild and British
  • Animal welfare is a high priority and we are uncompromising in the ethics of our meat sourcing
  • We work with our supplier farmers in equitable partnership, because we believe that supporting them fairly helps sustainable meat production.
  • 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

Air-Dried Breast of Duck: pressed square piece

Delicious simply served with a selection of meats and cheeses, dried fruit and a glass of good wine. Can be used on Pizza, in pasta sauces or try wrapping around dried figs for a delicious canapé.

Monmouthshire Air-Dried Beef Bresaola

Wrap your Sunday joint in our Monmouthshire Air-Dried Beef Bresaola and roast until just pink, before serving with a piquant Gremolata, comprising lemon zest, garlic and parsley and some seasonal veg.

Air-Dried Duck Breast: individual and skin-on

Slice and serve with dried fig, lightly 'pickled' red cabbage, micro-herbs, walnuts, honey and pomegranate for an exceptionally elegant first course or light lunch.

Spicy N'Duja (Sobrasada) Spreading Salami

Baked Eggs with N’Duja and Polenta, lots of parsley, tomatoes and black pepper.

Pressed Guanciale

Classic Carbonara - no cream allowed! Eggs, Pecorino, Guanciale & lots of Ground Black Pepper


“The best artisan charcuterie in the UK”

Hugh Fearnley-Whittingstall

See more of what people are saying about us


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.