Trealy Farm Charcuterie

Trealy Farm Charcuterie

PRODUCER: Trealy Farm Charcuterie, Monmouthshire
PRODUCT: Beech Smoked Air-Dried Ham
CATEGORY: From the Field (Artisan)


James Swift and Graham Waddington established Trealy Farm Charcuterie in 2005 after meeting at Abergavenny Food Festival and sharing their passion for British cured meats. James’s introduction to charcuterie was curing pork with his grandmother on the family farm in France, and he has since studied curing, smoking and drying in Italy, Spain and Germany.

What sets Trealy Farm Charcuterie apart from much of its European inspiration is that the meat used is all higher-welfare, free-range and sourced from Trealy Farm, where possible. Traditional breeds such as Saddleback and Gloucester Old Spot pigs are used, which come from a producer group of 30 family farms established and managed by James and his team and paid a fair price. 

Lamb is from Welsh Mountain Lamb (which has been awarded Protected Geographical Indication status by the EU, which means that it has specific qualities attributed to a particular area) and beef is from Welsh Black and Hereford cattle. The range of products at Trealy Farm reflects the diversity of this produce and the team’s commitment to using all parts of the animal.

The team believe that superior sustainable meat deserves respectful treatment, to retain its integrity and quality. Traditional techniques are employed alongside innovative food-science research, with the business using a curing salt specially developed with the minimal levels of nitrate required. No generic nitrates, saltpetre, artificial colourings or flavourings are used, and all recipes have been developed in-house. 

Originally based on James’s farm, operations have since moved to a larger site and Graham has moved on, but the business remains committed to producing a product that is seasonal and firmly rooted in the local area.


The combination of innovation and traditional techniques shown by Trealy Farm impressed the judges, who felt it demonstrated an “ongoing passion for product and terroir”. The panel praised the excellent ethos of the company and provenance of its ingredients, describing it as “a successful business with all the right practices”.


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