ZERO2FIVE Food Industry Centre>Services>Trealy Farm Charcuterie Case Study

Trealy Farm Charcuterie - Case Study


Trealy Farm Charcuterie

Founded in 2004, Monmouthshire-based Trealy Farm Charcuterie, produce award-winning artisan charcuterie using traditional methods and the finest quality ingredients. The company produces a range of over forty different products including salami and chorizo as well as air-dried, cured and cooked meats.

Trealy Farm supplies their products to businesses across the UK; from restaurants, chains, delis, pizzerias and pubs, to hotels, farm shops and caterers. The company has also recently started selling their products direct to customers through their website.

Support from ZERO2FIVE

Trealy Farm Charcuterie has a long history of working with ZERO2FIVE Food Industry Centre, with the company receiving ongoing support to maintain their SALSA food safety certification.

As part of this process, ZERO2FIVE supports Trealy Farm Charcuterie’s technical manager by carrying out regular internal audits. A ZERO2FIVE technologist checks the company’s documentation and processes against the requirements of SALSA. As a result of the COVID-19 pandemic, the most recent audits have taken place remotely.

Having helped the company prepare for their certification renewal, Trealy Farm Charcuterie’s remote SALSA audit took place in February 2021. The company successfully passed their audit with no non-conformances. 

Trealy Farm Charcuterie 

Benefits of the support

Maintaining their SALSA certification is vital in allowing the company to continue to supply their existing customers.

ZERO2FIVE has since commenced another project with Trealy Farm Charcuterie, comprising of further internal audits as well as mentoring the company’s technical manager to validate the effectiveness of their hygiene systems using specialist equipment. 

Caroline Davies, technical manager of Trealy Farm Charcuterie said:

“Having SALSA certification has been vital in helping Trealy Farm Charcuterie to grow. ZERO2FIVE’s ongoing support and guidance has been important to allow us to maintain this crucial certification.”