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Made in Monmouthshire |
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Our
History James
Swift and Graham Waddington met at Abergavenny food festival in September
2004. Four years on, now also in partnership with John Standerwick, they run
a successful and fast-growing artisan charcuterie business at Trealy Farm in
the heart of Monmouthshire. To develop their craft they travelled to Germany,
Italy, Sardinia, Spain and France which
famously specialise in such products and worked with some of Europe’s finest
charcutiers. Combining their newly acquired but substantial expertise with
cutting-edge technology, they can now make products that maintain all the
traits of truly authentic artisan charcuterie and yet also deliver
industry-standard levels of product safety and consistency. Our Products and Profile 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 British
and continental-style sausages (a 100% meat range including cured semi-dried
sausages for casseroles and pasta sauces), speciality bacons and hams,
air-dried products including a wide range of salamis, air-dried hams, loins
(lomo), collars (coppa), pancetta and bresaola as well as ready to eat cooked
products such as hot smoked herbed hams, hot smoked pigs cheeks & trotters,
hot smoked sausages and boudin noir. Our Services Hugh
Fearnley-Whittingstall has said of us “Trealy Farm make the best artisan
charcuterie in the UK”
River
Cottage sell our salamis through their website and a wide range of our
products at their shop and restaurant. Our
Customers, Awards, and Business Success We have a growing reputation
nationally as one of the UK’s best artisan producers, underlined in 2009 by
being BBC Food Producer of the Year, a Waitrose Made In Britain Awards winner
and the Local Food Hero winner for Wales. We supply some of the finest
restaurants, shops and Farmers’ Markets around Monmouthshire and across the
U.K. Hugh Fearnley-Whittingstall has said of us “Trealy Farm make the best
artisan charcuterie in the UK” and River Cottage sell our products through
their website. We have also won at the True Taste Awards in 2006, 2007 and 2008
and the Great Taste Awards in 2007, 2008 and 2009.
We have E.U. Oval Mark status. Developments in 2010 include a move to much larger
tailor-made premises to increase production while maintaining artisan levels
of quality. By Autumn we will have nationwide door-to-door restaurant
distribution by fine food specialists Premier Cheese Ltd with nationwide
distribution to shops and delis to be in place thereafter.
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Our Meat We use
exclusively locally raised, traditional breed, free range, animals (mainly
pigs but we also make beef, lamb, wild boar, venison and 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. Our
Recipes & Ingredients As a British company we take delight
in building on the tradition of fine European charcuterie recipes. It has not
been our intention to replicate recipes we have come across, although we have
often taken these as a starting point in order to develop our own charcuterie
products designed for the U.K. market. Much care and attention has gone into
developing our very own recipes and sourcing only the highest quality
ingredients for them. We keep preservatives to an absolute minimum and do not
use any artificial flavourings, artificial colourings or emulsifiers. Our organic-approved
curing salts contain no nitrates and, if absolutely necessary for product
safety, only the lowest possible levels of nitrite. No other artificial additives
of any sort are used. Nearly all of our products are gluten-free and
dairy-free. From 2010 we will be introducing a range of cured products
without any added artificial nitrite. .
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