Illtud Llyr Dunsford and Liesel Taylor moved to their family farm and looked for a diversification project to provide added value to our farm produce. After a career in photography and the film industry Illtud established Charcutier Ltd in 2011 and soon after Liesel joined the business leaving her career in design and technical textiles.
Drawing on the family tradition of livestock rearing and the processing of meat products, the business sought to explore the diverse range of meat products available world wide. The business is truly family run, with Illtud’s parents and his uncle supporting both on the farm and in production. The farm extends to 167 acres across two holdings – Felin y Glyn and Penllwynteg. In modern terms, they're a very small traditional farm but they are fortunate to have a rich diversity of ecosystems – traditional pasture, lowland marsh, species rich hedgerows and extensive native broadleaf woodland which include two sites of special scientific interest.
Their very first batch of bacon and sausages for retail were made in the farmhouse kitchen. Charcuteire Ltd expanded, initially through hiring an incubator unit at Food Centre Wales but are now firmly settled in their ‘meat lab’ on the farm. The former milking parlour was converted and opened in 2015 as a state of the art, purpose built facility with a well equipped butchery, Italian drying rooms, German smokehouse and comprehensive recipe development space.