Charcuterie in Ceredigion
Small-batch charcuterie from rural Ceredigion from Welsh producers.
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Charcuterie in Ceredigion
Ceredigion’s food economy is closely tied to its rural landscape, with farms, smallholdings and local producers forming an important part of the county’s food network. In the Cambrian Mountains, free-range pork is turned into sausages, dry-cured bacon, gammon, biltong and small-batch charcuterie. This gives the category a clear farm-based character, with rearing, curing and meat production closely connected rather than separated across a long supply chain.