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 Made in Monmouthshire
 
 
  • 1. Traceability and Welfare – all our charcuterie comes from pigs that are either reared at Trealy Farm or at other small producers in Monmouthshire and surrounding counties. All pigs that we use are free-ranging and reared using traditional extensive farming methods. None are intensively factory farmed and all are fed natural feeds without antibiotics.

  • 2. The Finest Pigs - knowing where our meat comes from is not just about fashion. By using meat from Trealy Farm and other local small-scale pig farmers that rear traditional breeds, or crosses between them (mainly Welsh, Gloucester Old Spot, Tamworth and Saddleback), we help to keep those breeds going and also to ensure that local farmers get a decent price for their animals. This also guarantees us 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. We have found that the use of intensively farmed commercial breeds does not measure up in this regard. Unfortunately much – though certainly not all - imported charcuterie uses such pork.

  • 3.The Finest Recipes With The Finest 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 artificial emulsifiers. Our curing salts contain no nitrates and, if absolutely necessary as a preservative, only the lowest possible levels of nitrite. In products that benefit from an antioxidant we use only Vitamin C for that purpose. We aim to eliminate even these additives from our products during 2009 to produce an entirely ‘E Number’ free product range. Additionally, nearly all of our products – and absolutely all of our salamis and air-dried meat products - are both gluten-free and dairy-free.



   

 
  • 4. The Best Possible Production Methods – we are extremely proud but also somewhat secretive about the production methods and technology that we use. This is because we have had the pleasure of investing a lot of time researching and training in charcuterie making in Italy , Spain , France , Germany and other countries which famously specialise in such products. As a result we 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 passion for charcuterie coupled with these cutting-edge methods and technology enable us to continually innovate within what is already a very substantial and diverse product range. This now includes producing Beef, Lamb, Venison and Wild Boar-based charcuterie.

  • 5. Award winning products – The Snack Salami and Toulouse Sausage won Silver at the True Taste Awards 2006 in the ‘Best Farm Producer’ category in what was our first year of production. In 2007 the Cabanos and Chorizo Salami won Gold in the Great Taste Awards and we won awards at the True Taste 2007 for our Lomo, Coppa, Trealy Salami, Chorizo Salami and Summer Sausage. In 2008 our Coppa and Chorizo Salami won Gold in the Great Taste Awards and we have just been awarded Gold for the best meat product award at the True Taste 2008 for our Trealy Fennel Sausage and were commended for our Spicy Lamb Merguez Sausage.

  • 6. Reputation – we supply some of the finest restaurants, shops and Farmers’ Markets in Monmouthshire and, increasingly, across the U.K. .. With publicity in the Guardian, Daily Telegraph, ITV Wales and many other publications including cook books from Matt Tebbutt and Diana Henry we have a growing reputation nationally as one of the UK’s best artisan producers, underlined by our invitations to talk on charcuterie making at the Abergavenny Food Festival 2007, at the Real Food Festival and BBC Good Food Show 2008 and at Slow Food events across the country. Now that we have achieved E.U. Oval Mark status our products are being taken on by nationwide fine foods distributors and the resulting expansion in production – achieved without any compromise on quality - means a move to new premises early in 2009.