Trealy Farm Charcuterie
Air-dried Welsh charcuterie from rare-breed pigs raised on the farm.
We have been curing meat on this hillside above Mitchel Troy since 2005. The whole flow happens in one place: we rear Saddleback and Tamworth pigs outdoors on the farm, butcher them ourselves in the cutting room, and cure everything in our own air-dry chambers built into the old grain store. Slow-grown pigs, sea salt, and time, that is essentially the recipe. We use no nitrates in the salami, no starter cultures we did not grow ourselves, and we hang every salami long enough to develop a proper white bloom and a deep, savoury character.
Visit us
Farm shop open Wednesday to Saturday 9am to 5pm. Curing room tours on Friday mornings (10am, £10, ages 12+), book at least a week ahead.
The team
James Swift
Founder & curer
Started Trealy in 2005 after a salami pilgrimage round Italy. Still butchers every pig himself and makes every cure to the same notebooks he started twenty years ago.
Helen Swift
Farm & livestock
Looks after the Saddlebacks and Tamworths from farrow to finish. Spends as much time outside in the rain as anyone has any right to.
Marco Bianchi
Production & curing room
Came over from Parma five years ago. Quietly the reason the coppa is as good as it is.
Gallery
What we make
Fennel & black pepper salami
Air-dried for eight weeks. Wild fennel pollen, cracked black pepper and a touch of garlic. Slice thinly with bread and a hard cheese.
£8.50 / 80g whole salami
Coppa di Monmouth
Pork neck cured with sea salt, juniper and bay, then air-dried for four months. Buttery, rich and properly old-school.
£14.50 / 100g sliced
Welsh chorizo, picante
Smoked over oak with hot pimentón. Cook it down with onions and white wine, or slice it for a board.
£7.50 / 200g cooking chorizo
Charcuterie tasting board
A producer-picked selection: a fennel salami, sliced coppa, picante chorizo and one seasonal extra (this month: nduja). Enough for four with a glass of something. Packed in greaseproof on a wooden board you can keep.
£28.00 / ~350g board