Charcuterie in Wales

Carmarthen Deli produces PGI Carmarthen Ham and Welsh air-dried bacon using traditional curing and long maturation.

Anglesey Fine Foods prepares Welsh meat, charcuterie, pies and cooked meats at its traditional butchery in Valley.

Black Mountains Smokery produces traditionally smoked fish, meat and cheese at its smokehouse in Crickhowell.

Capital Cuisine manufactures pâtés, terrines, sauces, chutneys and bakery traybakes at Bedwas House Industrial Estate.

Charcuterie Môn produces salami, chorizo and outdoor-reared pork boxes from its family farm on Anglesey.

Cwmfarm Charcuterie Products makes Welsh salami, chorizo and cured meats at its production site in Swansea.

Graig.wales produces field-to-fork beef, pork and lamb in the Cambrian Mountains, with biltong also available.

Llechwedd Meats is a Llangefni butcher and meat producer making sausages, bacon, fresh meat, pies, cooked meats and Scotch eggs.

Cashells makes traditional sausages, burgers, home-cured bacon and savoury bakes from locally sourced meat in Crickhowell, Powys.

Moch Coch makes farmhouse salami, chorizo, coppa, prosciutto and pancetta from free-range pork raised near Carmarthen.

The Baker’s Pig makes Welsh charcuterie near Ammanford, including salami, chorizo, coppa, pancetta, bresaola and smoked bacon.

Trealy Farm Charcuterie makes British charcuterie and cured meats in Penperlleni, Monmouthshire.