Llys Meddyg Charcuterie
“With the restaurant and rooms running smoothly it was always my intention to look at ways we can add value to Llys Meddyg” explains Ed. “Following traditional methods of preserving, pickling and curing we have been using the winter months to create a ‘store of goodies’. Taking quality local produce and finding ways to ‘add value’.”
January and February saw Ed and Matt out and about spending time connecting with our suppliers, putting in the legwork sourcing meats and research curing methods.
Matt, our industrious chef, then set about the task of salting and preserving a range of new product lines.
The results have been quietly making their way on to the Llys Meddyg menu and more is set to come! Our breakfast menu now offers our home-cured bacon, while the Guinness-cured Hereford beef bresaola has been going down a storm on the a la carte!
In our search for the perfect pork we found Mandy and Derek Colbourne at Glyn Elwyn and their ‘Faithmead’ herd – pedigree rare breeds of Gloucester Old Spot, Middle White and Berkshire Pigs. Talking with Mandy it’s clear that she is very passionate about her lifestyle and her pigs.
Our current batch of beef is from Robert Vaughan and his Carn Edward rare breed Longhorns, located just over Carningli in the Gwaun valley. The old pure breeds have a beautiful marbled meat, which is full of flavour. The meat is hung to draw out the flavour and Matt has been weaving his magic, turning topside beef into bresaola.
Currently the charcuterie is in its early stages, supplying the restaurant. However, as the season moves on we’ll be adding to the store and are looking forward to harvesting the summer’s offering! Watch this space.