The Baker’s Pig produce a delicious a range of traditional Italian-style salami, spreadable Nduja and air-dried whole cured hams. We believe in conservation farming practices and high welfare animal husbandry. Our farm is nestled on the edge of the Brecon Beacons National Park, where our herd of rare-breed Berkshire pigs enjoy the freedom to forage on both pasture and woodland.

Air-dried hams

Air-dried, Orange & Fennel Lonza. This deliciously succulent whole muscle is free from Nitrates and Nitrites.
Lonza – Free-from all known allergens. Free from Nitrates & Nitrites


Award winning Fennel & Black Pepper Salami. Based on a classic Italian Finocchiona recipe.
Award Winning Fennel & Black Pepper Salami
Carolina Reaper Fire Sticks - Seriously Hot!
The Carolina Reaper Fire Sticks
Nduja - Speadable Salami used in this classic recipe - Eggs in Purgatory
Nduja – Speadable Salami…. Eggs in Purgatory

A sample of the range of charcuterie products we make. Our rare-breed, free-range pork is bred, reared and butchered on the farm… the way it’s supposed to be.

Try some today

The Baker’s Pig is now listed in the British Charcuterie Directory
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