About Us


Native Breeds are a small Charcuterie based on the Lydney Park Estate in Gloucestershire. The Business is run by Ruth and Graham Waddington along with small but a very skilled team. We are unique curers and charcutiers making cured, smoked, air dried and cooked charcuterie from Britain’s native and rare breed animals. We are committed to making truly crafted delicacies that pay respect to the culinary and agricultural heritage of Gloucestershire, the Marches and the South West, and honour charcuterie traditions that have migrated through history from Britain and Europe into modern gastronomy.

It all started when, back in 2003, Ruth and Graham decided to keep a pig or two on a rough piece of ground next to their house in Monmouthshire. They made sausages and bacon and sold from their doorstep to neighbours and friends. A hobby became an ambition. In 2005 Graham and Ruth joined forces with James and Ruth and founded Trealy Farm Charcuterie.

Graham Waddington is one of Britain’s leading curers and charcutiers. He has made salamis and specialist hams that have won national food awards, supplied Michelin-starred chefs, and he has also contributed to a number of specialist curing books. Native Breeds is the culmination of that experience, dedicated to remaining small-scale, perpetuating an artisan approach, and striving to make excellent charcuterie in Britain.

As well as a dedication to making craft products, we are also committed to our brilliant team. We have recruited and trained locally. Our key strength is in our know-how and ability to increase our knowledge of charcuterie and curing. We value a home-grown approach of trying to develop skills in all our staff. They are fantastic people and have given Native Breeds so much commitment, energy and a huge contribution towards the quality of all products. You know who you are guys!

The incredible mum and daughter team of Carol and Emma Price who take care of everything that walks out the door. The monumental production team comprising Joe Falvey and Alaric Cole. Then the key people that add so much depth to the business James McCrindle of McCrindle’s Cider, Matt Beddell of The Charcuterie Board and Tim Finney of Eastbrook Farm






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