Charcuterie

Whole salami & sliced dry cured meats!

 Moch Coch hand crafted salami draws its fantastic flavours from the Tamworth breed, slow growing and renowned for its tasty back fat. 

Whole muscle cures use the simplest of ingredients: sea salt, and freshly crushed aromatic spices and sometimes a little wine! 

We also source organic Welsh beef from our neighbor at Blaengofer farm. The cows are outdoor reared on organic herbal lays, and as a farm they have been antibiotic free for 16 years.  

Farmhouse Salami

Seasoned with crushed black peppercorns, ground white pepper and fennel seeds. It is simple, honest and one of our favorites.

Available as a large salami 250g, also as a snack stick 80g 

Chorizo

Hot smoked Spanish pimentón and fresh garlic create warm and intense flavours in this fully cured sausage. 

Ready to eat our Chorizo is perfect for tapas or part of a starter board; great for cooking too- lightly fry to release the flavours. 

Beef & Juniper Salami

Rich and deep flavours from locally sourced organic beef is combined with our free-range Tamworth pork and crushed juniper berries. 

Enjoy as a tasty appetiser, as a high protein snack or as part of a light lunch. 

Coppa

Made from the neck muscle, coppa is marbled with fat which combines with the great flavour of Pedigree Tamworth meat. Coppa is sliced thin and eaten as it is!

Bay leaves and hand crushed juniper berries give a subtle sweet-savoury complexity to the finished air dried product.

Air Dried Welsh Beef

Organic Welsh Beef is first seasoned in a host of spices, citrus peels and  full bodied red wine, before air drying for 2 months.

Delicious with a rocket salad and parmesan shavings, or try mozzarella and a drizzle of olive oil with fresh herbs.

The beef is sourced from Blaengofer, an organic farm in Talog.   

Pancetta

Pedigree Tamworth pork belly is cured with sea salt and lots of aromatic spices. Juniper berries, bay leaves, thyme and garlic are pounded together and rubbed into the meat before hanging. The hanging time deepens and enhances the flavour. 

Air dried Welsh Ham

Fre-range Tamworth pork hams are cured naturally in Sea Salt and ground pepper before air drying for three to four months.

Lean and allowing the full flavour of the meat to shine through. 

Very thinly sliced and ready to eat.