- 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
Beech Smoked Air-Dried Ham
Our Beech Smoked Air-Dried Ham has won a Three Star Great Taste Award. Made in the German, Austrian, Swiss 'Schinkenspeck' style it is a very different product to our Monmouthshire Air-Dried Ham. Made form the Pork rump, it is sweet and soft with a hint of beech smoke. A great breakfast ham, perfect for Flammkuchen. Serve with bread, cheese and pickles.
Monmouthshire Air-Dried Pork Loin
Monmouthshire Air-Dried Collar of Pork
This gently fragrant air-dried pork collar is in the 'Coppa' style. Marbled with delicious fat and fragrant with savoury herbs and spices, including rosemary and pepper, this rich and savoury product is made from the collar muscle from the top of the shoulder. Our Monmouthshire Air-Dried Pork Collar won a Gold award in the 2018 British Charcuterie Awards, taking the Best Muscle Meat title.
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.
Beef Carpaccio Style Bresaola
Our Carpaccio Style Air-DriedBeef can be used in many ways and accompanied my many delicious and seasonal ingredients. Try warm honey-roasted beets, a few leaves and a foraged balsamic and blackberry dressing or crisp slices in a pan, before adding to a burger stack, with a decacant blue cheese sauce.
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.
Wild Boar Pancetta
A richer, more intensely flavoured pancetta, great for adding to soups, stews, sauces and casseroles. Made from British Wild Boar belly, it is cured, lightly beech-smoked and air-dried resulting in an unctuous product full of flavoursome fat. Perfect for game platters and sharing boards, pizzas and also fried as a 'wild' bacon alternative. Try it diced, mixed with some creamy Dolcelatte cheese the stuffed into fresh figs, drizzled with honey and olive oil, then baked in a hot oven.
Herb-Rolled 'Arrotolata' Pancetta
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.
Rosemary-Cured Welsh Lamb Carpaccio
Juniper-Cured Wild Venison Carpaccio
A cured, pressed round of air-dried haunch of venison. Another speciality product with distinctly British roots. Although not a 'carpaccio' in the conventional sense, we have sought to replicate the unique texture profile of a carpaccio. Our Venison Carpaccio is gently infused with juniper and is perfect on a seasonal 'game' charcuterie platter. Made from British wild venison, we are proud to have created this product which shows off the unique gamey flavours of British wild venison.
Wild Boar Lardo
Perfect for adding moisture, fat and flavour to lean game dishes - try wrapping around a marinated loin of rabbit or venison, or dice and fry in a pan before adding partridge or pigeon breasts, frying until golden brown before dousing with a little cider and stirring in a spoon or two of crab apple jelly for a simple, yet elegant main course.
Snack Salami (Regular or Spicy)
Our snack salami are the perfect accompaniment to a beer, wine or aperitif. Drawing from the Austrian/German salami style, these snacking salamis are a family favourite, also idea for picnic baskets, packed lunches or even adding to child-friendly pizzas. The regular product has a mild, lightly beech-smoked flavour whilst the spicy version packs rather more punch with a moderate hit of chilli.
Cracked Black Pepper Salami
A very traditional Italian-style salami with cracked black pepper. A good all-rounder for platters, pizzas, panini and pasta sauces, our Cracked Black Pepper Salami has a flavour profile closest to a Milano Salami or French Saucisson Sec, with a subtle hint of garlic, which complements the black pepper admirably. Perfect with a glass of red or even a beer!
Spicy Smoked Paprika Chorizo
Elevate cheese on toast with this simple recipe. Toast a slice of sourdough and spread with a little tomato sauce, top with roasted peppers, Spicy Smoked Paprika Chorizo and some grated Manchego sheeps' cheese, a sprinkle of herbs and pop it back under the grill until golden and bubbling. Serve with a green salad.
Mexican-Style Chorizo Salami
This piquant, cumin infused product puts a Mexican twist on the spicy chorizo. This Huetamo-inspired Chorizo is produced in Mexico in forms, including a frsh variety. However, this air-dried combination is perfect for spicing up a charcuterie board, stew, soup or sandwich, adding to a pizza or simply enjoying with a cold beer.
Blood, Wine and Chocolate Chorizo Salami
A little diced chorizo in a Chilli-Con-Carne adds a real depth of favour. Try using our Blood, Wine and Chocolate 'Mole' inspired chorizo to add an authentic Mexican twist. Loaded Nachos are always a firm favourite when topped with chilli, salsa, guacamole, sour cream, grated cheese, a handful of chopped coriander and a squeeze of lime.
Spicy N'Duja (Sobrasada) Spreading Salami
Wild Boar, Pork and Red Wine Salami
Gutsy flavours make this a great all-round salami, made from British wild boar and free range British pork with a hint of red wine, this is similar in style to the Spanish Salchichon. Ideal for pizzas, calzone, pastas or stews it works exceptionally well alongside a selection of our other game products on a seasonal charcuterie board or simply served with some good bread, cheese and a glass of two of a robust red. Our Wild Boar, Pork and Red Wine Salami won a silver award at the 2018 British Charcuterie Awards.
Hot Pepperoni Salami
Famously associated with the USA, Pepperoni Salami is top on the list of pizza toppings throughout the world. Our Hot Pepperoni Salami is made using British beef and pork with a fiery kick of chilli (it is our hottest salami) and is far removed from the commercial varieties most often found. A traditionally made, fully fermented, air-dried salami it can be sliced thinly and used on charcuterie boards, on pizzas or in pasta sauces, amongst others.
Lamb, Pork and Lemon Merguez Salami (PGI Welsh Lamb)
Lahmachun, also known as Turkish Pizza is the perfect carriage for our Lamb, Pork and Lemon Merguez Salami, finely dice with some chilli and spread on thin ovals of olive oil drizzled dough . Bake in a hot oven until crisp and serve with plenty of parsley, sliced onion, lemon juice, black pepper and an optional spoon of chilli sauce.
Duck, Pork, Pepper & Chinese Five Spice Salami
A very classic combination of flavours, but possibly unique in a salami product. Made using free-range Devon duck and free-range British pork with a hint of pepper and Chinese five spice. This warming spice blend gives this salami a tantalising taste of the far-east. Perfect for platters, on pizzas or in calzone or use to add earthy yet fragrant note to stews and casseroles.
A classic streaky bacon, dry cured and beech-smoked, made using free range British pork. Central to the Full English Breakfast, our bacon doesn't shrink in the pan like many, but crisps to perfection, try serving with a slice or two of our Boudin Noir or Hog's Pudding for an authentic British breakfast experience.
Semi-Dried Cured Fennel Cooking Sausages
A classic Bratwurst, ready to eat, firm yet succulent. For the ultimate Hot Dog warm through then griddle for a minute or two, before serving in a soft roll with slow cooked onions, relishes and pickles. Also try accompanying with boiled potatoes and sauerkraut, or creamy potato salad, not forgetting a spoon or two of piquant mustard or fiery horseradish.
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.