Hi all !
We bought Cwm Farm at Rhydyfro near Pontardawe in 2010 and initially stocked it with two in-pig gilts with the intention of producing our own pork and sausages.
However so positive was the feedback from friends and family, we decided to expand our production and sell the meat from our growing herd of Saddleback and Gloucestershire Old Spot pigs.
We bought a catering trailer – Poacher’s Pantry – and sold our bacon and sausages on the A4067 in Pontardawe. The response was amazing so over 2 years we entered some of our produce at the Royal Welsh Winter Show and won 16 gold and three silver awards!
THAT WAS THE START TO OUR JOURNEY !!!
The desire to grow the enterprise led me to a fact-finding trip to Denmark to study how to add more value to our meat.
I stayed at a pig farm with 52,000 pigs who were making products such as salami and cured meats, this was the something extra I had been looking for, and our saddleback pigs have the right fat ratio for salami making.
Following 18 months of technical advice, butchery training and product development at the Food Centre Wales in Horeb three varieties of salami were created – with laverbread, traditional Paprika, and Moroccan spice.
We took them to the Royal Welsh Show and we had some fantastic feedback, and we knew this was what we had been waiting for !
BUT and boy was there a huge BUT !
Where were we going to produce this Salami and how were we going to fund it !
Well Basically bit by bit ! we seeked out a unit - Andrew my hubby who is a clever little so & so built it into the purpose built premises we have today - to enable us to create Salami HQ, where we shipped in Drying Chambers to enable us to take our Salami to the next level !!!!
Which is where Cwmfarm Charcuterie Products was born !!!
Have been asked on numerous occasions - if I would give talks, yes I do ! Very difficult to stop me talking on anything to do with curing / salami and our journey :) . Please e-mail email@example.com for any requests !