The Baker’s Pig

The Baker’s Pig is a Welsh charcuterie and smokehouse near Ammanford, producing air-dried, fermented and smoked meats. Its pig-led range uses free-range heritage-breed pork from the farm, with products including salami, chorizo, coppa, speck, nduja, nitrite-free bacon and traditional pork cuts. The cured-meat line also includes Welsh beef bresaola and Merguez lamb salami, with oak, maple and apple wood used for selected smoked meats and salami.