MADE IN Wales

A trio of producers at the forefront of Wales’s artisinal food scene explain how they got started and what makes them unique

RUTH DAVIES

CO-OWNER OF CWMFARM CHARCUTERIE

What’s the story behind your charcuterie?

My husband Andrew and I bought the farm in 2010. Being from a farming background, we started to raise Saddleback pigs, and it wasn’t long before we purchased a catering trailer to sell bacon, sausages and burgers. We then realised we needed to add more value to our range. So the journey to charcuterie took me to Denmark for a farm study, then to 18 months of training at the Food Centre Wales, to develop and learn the techniques.

Tell us about your signature product.

Our laverbread salami is by far our most distinct product. We developed it for more than 18 months to get the balance of the Welsh laverbread and our pork just right. Using these ingredients — made within 10 miles of us — gives the ultimate unique Welsh twist on a salami.

What’s it like being part of the Welsh food and drink scene right now?

Wales has lots of fantastic artisan businesses and it’s a privilege to be a part of this. Producers collaborate regularly to make new products. We’re also increasingly good at keeping things local, working with farmers, cheese-makers and vintners to keep food mileage to a minimum.

What does the future hold for your business? Right now, we’re working with local international rugby player Ken Owens to produce biltong using our beef with a laverbread crust. We’re hoping it’ll be ready in time to be sold at stadiums in the new season. cwmfarm.co.uk

CLOCKWISE: Ruth Davies of Cwmfarm Charcuterie; Black Bomber extra mature cheese, Snowdonia Cheese Company; Wrexham Lager brewery; salami from Cwmfarm Charcuterie; Snowdonia National Park