Tuesday 18 November 2008

The charcuterie boys

I finally got around to meeting the charcuterie boys at Trealy Farm; a picture book farmhouse at the end of a long climb with a rewarding crystal clear view to the Sugar Loaf mountain and a yard animated by strutting hens.
It is here that enthusiasts, James, Graham and John produce an array of artisan charcuterie from locally bred free range pigs. Like so many other farmers finding themselves in difficult times they had wanted to do something more profitable with their pigs. It took time to find one another and to get the know-how together; finally setting up in business 3 years ago.
They have been to Germany, France, Italy and Spain in their search for expertise and now produce a large range of traditional British specialties such as their award winning sausages and bacon and products rarely made in the UK such as chorizos, air-dried hams, loins and pancetta and a range of salamis including lightly smoked snack-sized ‘salami’ and cabanos.
Serve a selection of their cold cuts with handmade cheeses, pears cooked in perry, farm house butter and crusty bread washed down with local cider or perry......... a true taste of the British countryside today!
Check out the website and farm markets from Cardiff to Cheltenham.