Community

The perfect time to try pork from Wales

Published

9 years ago

September 21, 2015

Tom Sinclair

TV chef Angela Gray: Pork for
Wales ambassador

FROM September 19 to October 4, British Food Fortnight will celebrate the finest local produce from around the UK. Taking place at harvest time, this annual national festival promotes the benefits of eating seasonal food which, in the autumn, includes ham and sausages. And you won’t find any better than those made with pork from Wales.

Pork from Wales is steeped in the tradition, knowledge and expertise, handed down over many generations, needed to ensure that the quality of the end product is first class. Welsh farmers adapt their farming methods according to the time of year, giving the pigs the care they need in every season. The climate and landscape of Wales both contribute to producing quality pork.

Welsh pig farms are typically smaller and more specialised than their European equivalents. The pigs, mainly rare breeds including the native Pedigree Welsh, are kept in smaller herds and reared for longer, allowing them to mature. As a result, pork from Wales has a darker colour to its skin and rose-coloured flesh and this is reflected in its taste, as testified by TV chef Angela Gray, who runs a cookery school at Llanerch Vineyard in the Vale of Glamorgan.

She said: “Generally kept in smaller herds, the pigs tend to live in a more natural environment and are less stressed, improving the overall quality of the meat. From taste to texture, the difference in quality is clear: compared to supermarket products, Welsh pork is much better for cooking.”

Angela is one of 14 ambassadors for pork from Wales who have been chosen to feature on the new Porc.Wales website, which was created to showcase the fantastic pork that Wales produces.

Emma Rose, who runs Rhosyn Farm near Carmarthen with her husband Neil, features on the new Porc.Wales website which is designed to encourage people to eat local pork. Emma is just one of a small handful of producers who were picked to tell the story about why pork produced in Wales is so special.

Emma and Neil have been running the farm since 2006 and now have around 100 acres of woodland for their herd of Gloucestershire Old Spot pigs. Their flavoured sausages have won six gold awards at the Royal Welsh Winter Fair, where they also won gold for their bacon and came third overall in the competition.

Emma said: “Thanks to grazing on a wide variety of nutrients and minerals from the woodland soil, our pigs produce stronger flavours and tastier produce. This breed is special to us as it delivers both wonderful bacon and pork, but it is also one of our rare breeds; one which I am keen to support and protect.”

Michelle and her husband, from Cosheston, started keeping pigs as a hobby before deciding to go into rearing them to sell at local farmers’ markets. Then in 2014 they set up Slow Pig, a hot food van serving up slow roast pork, handmade burgers, chorizo and their own frankfurters at food and music festivals, weddings and events across Wales.

She said: “We now keep around 50 pigs at our farm, where they are free to roam outdoors in pasture and Beech woodland. We raise mainly Saddleback and Magalitza breeds; the latter are a rare, curly-coated Hungarian breed known for their high fat content, making them particularly suited to charcuterie. Our pigs are reared to 14 – 19 months and because they’ve taken longer to rear, this makes for a tastier product and we think that makes all the difference.

“The connection between the farm and the van means that we use the whole of the pig, meaning we get to try out lots of interesting dishes, and that nothing is wasted, from beautiful slow-braised pigs’ cheeks to a Welsh favourite, homemade faggots. Our trademark dish is the Crispy Pig Burger, slow-roasted pulled pork, shaped into a patty, then coated in a panko crumb, deep fried and served with an apple slaw.

“Our pigs are reared in small herds and are free-range means they have the best standard of living. Slow Pig customers care about food provenance and don’t mind paying a little extra for a premium product.”

Hybu Cig Cymru – Meat Promotion Wales (HCC), which created Porc.Wales, is the organisation for the development, promotion and marketing of Welsh red meat. They work with all sectors of the red meat industry, from farmers through to retailers, to develop profitable markets for PGI Welsh Lamb, PGI Welsh Beef and pork from Wales.

Melanie Hughes, Market Development Officer at HCC said: “The pork industry in Wales is growing and also innovating and it’s something that we can all be very proud of. The new Porc.Wales website informs foodies about the wonderful people and products that we have in this sector of the meat industry in Wales and it will hopefully encourage consumers to buy good quality, locally produced pork.”

Community

Officials announced for 2026 Eisteddfod in Pembrokeshire

Published

3 hours ago

November 14, 2024

Tom Sinclair

THE NATIONAL EISTEDDFOD returns to Pembrokeshire in 2026, and organisers have named the officials who will steer this major cultural event over the next year and a half.

With the artistic and local committees already established, meetings to finalise competitions and adjudicators are underway to ensure the List of Competitions is ready by spring. Committee members have also been voting over the past weeks to elect key officials for the Executive Committee.

John Davies, former leader of Pembrokeshire County Council, has been appointed Chair of the Executive Committee. Known for his deep connection to Pembrokeshire and extensive experience with national organisations, Davies aims to make the Eisteddfod a true community event, welcoming involvement from all corners of the region.

Tegryn Jones, Chief Executive of Pembrokeshire Coast National Park, takes on the role of Deputy Chair (Strategy). With a strong passion for Welsh culture and language, Jones brings a wealth of experience working with local communities, visitors, and volunteers across three counties.

Deputy Chair (Culture) is Carys Ifan, Director of Canolfan Egin and a seasoned cultural organiser. Based in Llangrannog and originally from Llandudoch, Ifan has led numerous artistic and community projects across the region.

Cris Tomos, a community development veteran with over 30 years of experience, will lead the 2026 Eisteddfod Local Fund. Working with PLANED, a community development charity, Tomos has supported countless community enterprises and co-operatives in Pembrokeshire, Ceredigion, and Carmarthenshire.

Non Davies, recently elected as Executive Committee Secretary, brings extensive cultural management expertise as Ceredigion County Council’s Corporate Manager for Culture. Having chaired the Cardigan Local Fund Committee for the 2022 Ceredigion Eisteddfod, Davies is well-versed in managing cultural projects.

National Eisteddfod Chief Executive, Betsan Moses, said: “We’re looking forward to working with John and the team over the next few months as we prepare for the 2026 Eisteddfod.

“There’s almost a quarter of a century since the Eisteddfod was last held in Pembrokeshire, and we’re very much looking forward to returning to the area. 2026 is an important year for us as we celebrate 850 years since the first Eisteddfod was held in Cardigan Castle in 1176.

“We’re looking forward to working in a new way within a catchment area which includes parts of another two counties, which is, of course, a chance to work with local people in Ceredigion and Carmarthenshire again.”

Further announcements are expected in the coming weeks, including the sale of competition prizes and opportunities to donate the Crown and the Chair.

The National Eisteddfod will be held in Llantood from August 1–8, 2026.

Charity

Kurtz goes Jurassic as Pantosaurus visits Senedd NSPCC Campaign

Published

18 hours ago

November 14, 2024

Richard Lewis

THIS WEEK, the NSPCC’s annual campaign to safeguard children from sexual abuse reached the steps of the Senedd.

Pantosaurus, the friendly mascot of the NSPCC’s PANTS campaign, appeared to raise awareness among Members of the Senedd and the wider public about the vital importance of child safety. The campaign encourages parents and carers to talk openly with young children about risks and protective measures.

The PANTS campaign is built around five key child protection messages:

Privates are private.
Always remember your body belongs to you.
No means no.
Talk about secrets that upset you.
Speak up; someone can help.

After meeting Pantosaurus, Samuel Kurtz MS, Member of the Senedd for Carmarthen West and South Pembrokeshire, expressed his support for the campaign

He said: “I wholeheartedly support this important NSPCC initiative. Since its launch in 2013, it has empowered over six million families to discuss this sensitive subject.

“This issue affects communities across Wales, so promoting the five principles of PANTS is essential for everyone in Pembrokeshire and beyond.”

Community

Crowdfunding drive launched for documentary on forgotten 1967 football match

Published

1 day ago

November 13, 2024

Tom Sinclair

A CROWDFUNDING campaign has launched to support a new documentary capturing a nearly forgotten piece of football history—a 1967 charity match in Liverpool featuring Hungarian football icon Ferenc Puskás, alongside British legends Billy Liddell and John Charles.

Daniel Metcalf, director of the film and grandson of Chester FC striker Mike Metcalf, who played in the match, describes the film as “a love letter to the beautiful game,” aiming to highlight community spirit and the unity of sport. “Through personal stories, historic footage, and expert insights, we’ll revisit this unique game and explore 1960s football’s influence over the decades,” he said.

The project has attracted substantial backing, including collaboration with Chester FC, endorsements from notable players like Neville Southall, and the involvement of a skilled production team with narration by broadcaster Kim Thomas.

Supporters can choose from various funding tiers, with contributions starting at £10 for acknowledgments and extending to £5,000 Producer credits. Rewards range from film credits to signed memorabilia and invitations to the UK premiere. The funding target of £3,300 aims to cover initial production costs, with stretch goals set to enhance production quality.

Filming will commence in Chester in May 2025, with the documentary slated for release in early 2026 for the festival circuit.

For more information or to support the project, visit Kickstarter.