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The Baker's Pig
Located on the edge of the Bannau Brycheiniog National Park, The Baker's Pig produce a range of award winning charcuterie from their own free range, rare breed herd of Berkshire pigs. They create cured and smoked hams, and slow-fermented, air-dried salami in small batches using a fully traceable farm-to-fork production system... where quality is key.
Why not treat someone special to a charcuterie board gift pack that combines The Baker's Pig charcuterie with a selection of Welsh produce... perfect for the most discerning food-lover.
You can be assured that everything they produce is...
free-from GLUTEN - full of FLAVOUR
Meet The Team
Andrew & Liz Baker, founders of The Baker's Pig - Welsh Charcuterie and Smokehouse. They are passionate, self-confessed foodies who have transformed their love of pigs, wellies and the great outdoors to create a successful farm-to-fork food business. They create a delicious range of award winning air-dried, fermented and smoked meats on their farm, located on the edge of the Bannau Brycheiniog (Brecon Beacons) National Park.
Andrew & Liz first started keeping Berkshire pigs nearly 30 years ago when they moved into a small rented farm in West Wales. Andrew says "Our main reason for moving to the countryside was to escape the bustle of the city and look for a better quality of life".
