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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 on going training in
Our Services
In addition to supplying our own range, we also process pigs or other livestock on behalf of private customers. We have made a number of exclusive products for restaurants, caterers, gastro-pubs, farmers, farm shops, delicatessens and private events. Wholesale customers are welcome to discuss bespoke products. 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 supply some of the finest restaurants, shops and Farmers’ Markets around Monmouthshire and, increasingly, across the U.K. With publicity in the Guardian, Daily Telegraph, ITV Wales and many local publications we have a growing reputation nationally as one of the UK’s best artisan producers, underlined by our talks on charcuterie making at Food Festivals and Slow Food events. National Food Awards include two Silver Awards at True Taste 2006 and two Gold Awards at the Great Taste 2007. In 2008 the Coppa and Chorizo Salami both won Gold at Great Taste and the Fennel Sausage won Gold at the True Taste, with the Merguez Sausage Commended. With our E.U. Oval Mark status our products are being taken on by nationwide fine foods distributors.
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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. In products that benefit from an antioxidant we use only Vitamin C for that purpose. No other artificial additives of any sort are used. Nearly all of our products are gluten-free and dairy-freeoducts.
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