Blog

  • Ever closer.

    We’re moving ever closer to that dream of producing some of the UK’s best British Charcuterie. I’m biased, so I think our bacon and sausages are pretty damn awesome as they are but I’ve been chomping at the bit to get going on some of the more ‘fancy stuff’. When…

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  • New Year… New Womble

    That’s right, a late Christmas present arrived yesterday in the shape of Arthur the Boar, and sows Mango and Liza. Looking to start breeding from them in 2013. They’re happily ensconced in their new woodland, and I’m pretty sure their previous owners Martyn and Greta are pretty happy that they’ve…

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  • Mangalitza – a breakdown.

    Warning – ‘meaty’ post ahead. I promised another blog post before the New Year, but to be honest this little ramble isn’t what I’d had in mind. I never did write fully about my experiences with our three Mangalitza, so I guess now is as good a time as any….

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  • Nice little write up of the Chapter Festive Fair we were at on the weekend. We get a mentiond, a photo and spot on the video!

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  • Llyr a Dai Womble

    As some of you know, I worked for over eight years in the film and television industry before pursuing a career as a charcutier. Although I’ve been interviewed many times on television for various film projects that I’ve worked on, this will be my debut as ‘the talent’! This Wedneday,…

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  • Pigs, pigs, glorious pigs.

    Two blog posts in three days, I feel as if I’m spamming! However, I thought I better mention that we have some new arrivals.┬áThis morning three Pedigree Berkshire gilts came to Felin y Glyn. We’ve never reared Berkshire’s before, so it’s a bit of a new one for us. So,…

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  • Ribs? No. Belly pork?

    I didn’t start this blog as a ranting platform, it’s just that sometimes I have a need to vent and this is as easy a place as any. I know that I’m old before my time, and that I’m fast becoming a grumpy old man. The reason? Well a visit…

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  • On Sausages

    There’s a potential rant coming your way. I’ve spent my Sunday morning making about 30kg of sausages, three varieties – a traditional, a Cumberland style and a French(much like a Toulouse). I always find that sausage making reminds me of my younger days as a photographer, in particular working in…

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  • How do you solve a problem like salami?

    Back in November 2011 I placed an order for an Italian made air drying cabinet to produce salami. Through many months of tests, breakdowns, tears and swearing, said cabinet made its way back to the distributor on Tuesday morning. Like many relationships, the cabinet and I have had our highs…

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  • Calling all Mangalitsa breeders.

    Are you a Mangalitsa breeder? Are you willing to share your feed regime with me and have some spare back and flare fat tucked away in the freezer? Then please get in touch. Thanks to the Welsh Institute for Sustainable Environments at Swansea University I’ll be sending a batch of…

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  • Media whore…

    I haven’t really mentioned a huge amount on here about my wider marketing plan. Put simply, when someone asks if I want to do something, I pretty much, enthusiastically say yes. I’m like the Duracell bunny, if you want me to talk about food, wind me up and I’ll go…

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