A SWANSEA Valley woman is gearing up for some of her biggest opportunities at a convention celebrating Wales’ food and drink vendors.

Ruth Davies, of Cwmfarm Charcuterie Products based in Ystradgynlais, will be attending the Taste of Wales event at the International Convention Centre (ICC) in Newport on October 25-26.

South Wales Guardian: In Paris, Ruth was able to speak with ambassadors including Menna Rowlands about her productsIn Paris, Ruth was able to speak with ambassadors including Menna Rowlands about her products (Image: Ruth Davies)

At the event – which is held every two years as part of the Welsh Government’s aims to improve Welsh food and drink businesses’ reach – hundreds of Welsh businesses will be displaying their products for buyers from all over the world to sample and arrange deals.

Prior to the event, interested buyers can book appointments and Mrs Davies is already fully booked for the appointments for the first day, and her second day is already half full, with more appointments still being booked. Some of the appointments include big names such as Tesco, Sainsburys, Asda and Waitrose as well as a company in London that exports internationally.

“I am a little bit nervous but excited and I am ready for them,” said Mrs Davies who also owns and runs a farm in Rhydyfro where she raises saddleback pigs and Highland Cattle.

“It is the first time for me to have a meeting with major retailers and I am really excited.”

Mrs Davies has been making charcuterie products for a decade and during covid, she began working with Welsh and British and Irish Lions hooker Ken Owens to create his Sheriff Biltong and has recently begun making brizzola and chilli beef steaks for fellow Wales international and British and Irish Lions player Dan Lydiate.

South Wales Guardian: Ruth will be showing her products at Taste of Wales this coming weekRuth will be showing her products at Taste of Wales this coming week (Image: Ruth Davies)

She will be showcasing the Sheriff’s Biltong at the event and will also be debuting new packaging which is supermarket ready after carrying out research in local supermarkets.

It is just the latest event that has put Cwmfarm Charcuterie Products on the map this year. As part of Wales in France year, she has been to the French embassy in Paris to celebrate the Kings birthday where she fed 1,000 guests. She was also invited by the culinary team in Paris to Lyon for a reception with the Welsh Government where she served canapes for 200 delegates.

“It was a fantastic opportunity which was amazing and I have made some fantastic contacts out in France.”

To find out more about Cwmfarm Charcuterie Products, visit https://cwmfarm.co.uk/