Penrallt Trawscoed lies in the heart of rural Carmarthenshire, where Bethan and Rhun are redefining what it means to raise livestock with care, respect, and a deep connection to the land.
Their business, Moch Coch, launched around three years ago, and has been making consistently award-winning cured meats and salamis, that are slowly air dried over several months ever since. This includes their chorizo, which picked up 3-stars at the prestigious Great Taste Awards 2024 – the highest accolade possible given by the Guild of Fine Food.
At the heart of Moch Coch is a commitment to farming sustainably, along with ensuring the highest standards of animal welfare. All their packaging is plastic free, biodegradable and ocean friendly and they are dedicated to supporting biodiversity and soil health.
The land at Penrallt Trawscoed had been left wild for years, and rather than clearing it for grass, they observed what their pigs naturally foraged. This led to the realisation that the land was already rich in biodiversity, with a wealth of plants supporting both animal and environmental health. “The health of the animals and the health of their environment all have an impact on our health,” Bethan notes, highlighting the interconnected nature of farming, food, and well-being.
For Bethan, animal welfare isn’t just a box to tick,
“It’s really important to us that the animals have lived a really happy, extensive life, and that that reflects in the quality of the meat and the flavour of what you’re eating.”
Their pigs roam freely, able to run, dig, and wallow as they please. Whether they’re furrowing in their ark or nesting under a tree, the animals enjoy a life of freedom that is more typical of the smaller scale farming of the pork industry in Wales.
All the hard work and care invested in raising their animals is reflected in the final products. Some of Moch Coch’s best-selling pork products include their chorizo, along with their ‘Coppa’, which is made from the neck muscle of the pig, and their fennel salami, which is made with green peppercorns and whole fennel seeds.
“One of the things that makes outdoor bred Welsh pork so fantastic, and taste so amazing, is that we’re working with hardy outdoor breeds that grow slowly and are raised in these incredible environments”, says Bethan, adding that this contributed to “a flavour [that] is unbeatable.”
The business has become an active member of the local food community, collaborating with other farmers and producers to strengthen rural food chains. By supporting local producers, consumers are helping to secure the future of Welsh agriculture, which in turn supports rural jobs that not only boosts the economy, but also helps look after the land for future generations.
For Moch Coch, farming is more than just a livelihood. Bethan says that
“We’re in a position where we can provide great food locally, and in a sustainable way”, before adding that “it’s part of our culture and our heritage, so it’s very important and vital to look after it for us all.”
