From combining age-old farmhouse techniques with European methods, to using exotic spices and the best quality meat around, check out the myriad ways our British charcuterie producers are staying ahead of the curve.
A truly family-owned business, Charcutier is run by Illtud Llyr Dunsford and Liesel Taylor who moved back to Illtud’s family farm in 2004 to continue the family business of livestock rearing. Helped by his parents and uncle, the pair draw on both Welsh farmhouse tradition and learnings from their travels abroad to create heritage British charcuterie and speciality craft meats. From hand-salted bacons and hams to authentic cooked, smoked and air-dried products, head over to their stall at Upper Brewery Yard to see for yourself.
Based in Monmouthshire, Trealy Farm draw from European charcuterie traditions of curing, smoking and air-drying, to create truly delicious products. They work closely with farmers to source free-range traditional breeds and offer an incredible range of salami from cracked black pepper to spicy smoked paprika. Check them out at the Producers’ Market in the Market Hall.
With their own woodland-reared, free-range pigs, Forest Pig produce award-winning British salami, as well as other charcuterie, using wild boar, venison and pheasant. Adopting traditional artisan methods from Tuscany and carefully sourced spices, Forest Pig’s products range from chorizo and traditional pancetta to fennel and spiced walnut salamis. Find them at the cheese and wine market at Chadwick’s Place.
Using traditional Italian and Spanish methods combined with the flavours and rich food culture of the West Country, Somerset Charcuterie create award-winning products, from Somerset cider chorizo to red wine and Draycott blue salami to cured duck breast and fennel salami. Run by two friends, Andy and James, the pair are committed to using outdoor, locally reared pigs, and try to source their ingredients – including cider and sage, duck and wild garlic – from local Somerset producers. Find them at Upper Brewery Yard.