About

At Trealy Farm Charcuterie we combine innovative technology with traditional methods learnt from extensive and ongoing training in France, Italy, Spain, Germany, as well as across the UK, to make a wide range of high quality meat products. These include air-dried products rarely made in the U.K. including a wide range of salamis and air-dried meats including loins (lomo), collars (coppa), pancetta and bresaola, British and continental-style sausages (including cured semi-dried sausages for casseroles and pasta sauces), speciality bacons and hams, and ready to eat cooked products such as hot smoked herbed ham, hot smoked Bath Chaps (cheeks), hot smoked sausages and boudin noir. In addition to supplying our own range, we also process pigs or other livestock on behalf of private or business customers. We make a number of exclusive products for restaurants, caterers, gastro-pubs, farm shops, delicatessens and private events. Wholesale customers are welcome to discuss bespoke products.

We use exclusively locally raised, traditional breed, free range animals (mainly pigs but we also make beef, lamb, wild boar, venison, rabbit and even goat products), fed on natural feeds. Knowing where our meat comes from is not just about fashion. By using only meat from Trealy Farm and other local small-scale pig farmers that rear traditional breeds, we help to keep those breeds going and also to ensure that local farmers get a decent price for their animals. In return we are guaranteed pigs that give beautifully marbled meat with intense flavour and perfect texture. Meat such as this is the first step in ensuring the finest quality charcuterie products.

James Swift and Graham Waddington met at Abergavenny food festival in September 2004. Six years on, with Graham having moved on and John Standerwick as production manager, we are adding a new, much bigger, purpose-built unit to meet demand while maintaining quality. This is also in Monmouthshire, some ten miles away from the original premises at Trealy Farm. This will continue to be in use, but mainly as a centre for adult, family and school-group training courses. To develop our craft the team continue to travel and network regularly both within the UK and on the continent, where they have worked with some of Europe’s finest charcutiers and meat technologists. Combining our recently acquired but substantial expertise with cutting-edge technology, we are proud to make products that maintain all the traits of truly authentic artisan charcuterie and yet also deliver industry-standard levels of product safety and consistency. We hope they will help create a new tradition of British charcuterie excellence.

Our product range and business philosophy have helped us win many prestigious awards including the Great Taste, True Taste, Waitrose Made in Britain, BBC UK Food Producer of the Year and Observer Best UK Food Producer amongst others. We are proud that our products are appreciated by a wide range of people and we have had some great unsolicited publicity including being listed as one of the five best British Charcuterie producers by the Financial Times. Having started production in 2005, we are proud to supply some of the best food outlets in the UK.