Award Winning Artisan Charcuterie

Made in Monmouthshire

Combining innovation with traditional artisan methods and the finest quality ingredients, we produce a range of over forty different products, using ethically-sourced British meats, with no allergens and no nitrates.

Cracked Black Pepper Salami - A very traditional Italian-style salami with cracked black pepper. A good all-rounder for platters, pizza and pasta sauces. Has a flavour profile closest to a Milano Salami or French Saucisson Sec, with a subtle hint of garlic, which compliments the black pepper admirably. Perfect with a glass of red or even a beer.

Monmouthshire Air-Dried Ham - One oft real Far,’s signature products made in the Italian or Spanish tradition from British free range pork silverside. This cured Fermented air-dried ham is the longest aged of all their products.

Rosemary-Cured Welsh Lamb Carpaccio - Made from leg of Welsh PGI Lamb, cured and pressed this ‘carpaccio’ is a true showcase of some of the best produce Wales has to offer. Moist and tender infused with rosemary, Trealy’s Lamb Carpaccio is a super addition to any charcuterie platter.

Juniper-Cured Wild Venison Carpaccio - A cured, pressed round of air-dried haunch of venison. Another speciality product with distinctly British roots. Although not a ‘carpaccio’ in the conventional sense, Trealy Farm have sought to replicate the unique texture profile of a Carpaccio. their Venison Carpaccio is gently infused with juniper and is perfect omen a seasonal ‘game’ charcuterie platter. Made from British will venison, this product shows off the unique game flavours of British wild Venison.