At Gwaun Valley Meats you'll discover delicious meat prepared the traditional way, by our artisan butchers. There's Welsh lamb and mutton, native breed Welsh beef, free-range pork, chicken and duck, and more besides, all prepared and cut to order by our artisan butchers.
And don't miss our hand-crafted meat and charcuterie products - ham hocks smoked over oak chippings, Gwaun Valley faggots, home-cured bacons and gammons, and traditional Pembrokeshire hams.Take a look at our products today. We're 'True Taste of Wales' reserve winner for our Gwaun Valley cooked ham, and 'Great Taste: Best Welsh Speciality' winner for our home-cured back bacon.
And don't miss our hand-crafted meat and charcuterie products - ham hocks smoked over oak chippings, Gwaun Valley faggots, home-cured bacons and gammons, and traditional Pembrokeshire hams.Take a look at our products today. We're 'True Taste of Wales' reserve winner for our Gwaun Valley cooked ham, and 'Great Taste: Best Welsh Speciality' winner for our home-cured back bacon.
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About
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In the historic village of Letterston, on the edge of the beautiful Pembrokeshire Coast National Park, we're a family-run butcher's shop selling meat both online and offline. We stick to traditional practices, to ensure we supply you with the best meat we possibly can - from dry aging our beef and lamb to buying from the best suppliers.
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Choose from our fantastic selection of Welsh lamb, Welsh beef, Welsh chicken, duck, and turkey, free range pork, and our own selection of homemade meat products and charcuterie, ranging from sausages to oak-smoked ham hocks. Meat fully traceable from field to fork, and sourced from within a few miles of our Letterston shop.
Welsh Beef
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Whether you're seeking the ultimate roasting joint, or an exceedingly good rump steak, you've come to the right place. From gourmet beef burgers to sirloin and fillet steaks, irresistible when seared and cooked on a piping hot skillet, our delicious Welsh beef is 100% traceable, and packed full of flavour.
Welsh Lamb
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A flash in the pan is all it takes for a juicy lamb chop - a few minutes on each side for sweet, tender perfection! Lamb shank, cooked long and slow till the meat falls off the bone, is comfort food for winter, while lamb kebabs on the barbecue are a summertime treat. And what could be more stylish than rack of lamb with a French trim, infused with garlic and rosemary for Easter?
Saltmarsh Lamb
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Lambs that graze on the Gower and Carmarthenshire saltmarshes produce a delectable flavour and texture like no other. Flooded by the spring tides and soaked by the sea, these salty coastal pastures are rich in wild grasses and herbs - including sorrel, samphire, sea lavender and thrift. Farmers bring their sheep on to the pastures in spring when the weather improves, and the summer grazing adds flavour as the meat develops and darkens.
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