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So the mass charcuterie tour has come to an end, and I’m back home. It’s been an exciting couple of weeks, and I’ll be eternally grateful to Hybu Cig Cymru/Meat Promotion Wales for allowing me to undertake this trip. I’ve learnt so much, and over the coming months I’ll be doing a series of talks based on those lessons learnt. I’ll post any details on here should anyone fancy coming along. If you know of a group of young farmers, pork producers or a group of people interested in understanding how their food is produced, drop me an e-mail and I’d be happy to arrange a little talk.

The jet lag has hit pretty hard, and at three this morning I was wide awake, I got a couple of hours of work in this morning before returning to bed after six. Sadly, I then slept in and our pigs were late being fed. They’re looking good though, they’ve foraged for so much acorns that they’re a bit sniffy now about the barley I give them! They’re growing each day, and their curly winter coat is growing like a Mohican across their back bone.

I’m hugely grateful to all who I spoke to on the trip, there are far too many to name individually. I was impressed by the honesty that everyone spoke with, and I’m privileged to have had the access that I did to learn about feeding regimes, slaughtering processes, delivery and distribution methods, processing methods, plant layout, as well as packaging, retail and marketing. Thank you. Now it’s time for me to put the wheels in motion and get some product of my own made.


    • charcutierltd

      No samples unfortunately, wouldn’t dare attempt to bring any back through customs! I look forward to seeing you at one of the talks, I hope it’ll be worthwhile.

  1. Logan Niles

    It was a real treat to meet you both and have been a part of your trip; privileged really. Looking forward to reading about your growth from here out. Cheers and good eating!

    • charcutierltd

      Logan, it was great meeting you too. If we’re back in Seattle we’ll make another trip to see you. Some friends in Vancouver have already said they’d visit when they’re next in Seattle – they loved the products, and one’s a vegetarian!

      • cwildman

        I was hoping to come down to the big smoke for a look at the Charcuterie Festival but doubt it now, really wanted to come down and meet up with you guys and talk fermented sausage over a beer!.

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