Agriculture is an important industry in Carmarthenshire, and most people visit the busy market towns throughout the county. Each market operates a livestock sale on different days. Llanybydder has a normal mart held on Mondays, and a monthly horse sale on the last Thursday of the month. Carmarthen is the county town, and has a full market on Wednesdays and Saturdays, but many stalls are permanent and open every day. The market is important for those wanting to purchase fresh local foods. Carmarthen Market is now at the heart of the £74m St Catherine's Walk redevelopment scheme, which was completed in 2010. and Carmarthen has been described as an authentic market town worth a second look. Llanelli market is another busy county market, with a strong sense of place and more than 50 family run businesses.
Carmarthenshire's undulating land is prime dairy and mixed farming country, with lamb and beef both important. A range of farms specialise in beef production from a range of British and Continental breeds, with Welsh Black becoming more popular, as in other Welsh regions, over recent years. Several organic farms have made an impact in the county, including Fferm Tyllwyd located at Felingwm Uchaf, producing organic Welsh Black beef steaks. The farm is a True Taste Wales Award winner and customers are welcome to visit the farm. Welsh Black beef is matured for 21 days at SJ & S Baker, located at Pontyberem. The May Organic Farms at Lampeter offer organic highland beef, Welsh mountain lamb and mutton reared on 100 hectares of conservation land. Welsh Black beef is a speciality of Cig Calon Cymru at Cross Hands, where they have a state-of-the-art butchery linked to their own abattoir and farms. Dewi Roberts of Fairfach, Llandeilo has his own premium range, which is connected with all the local farmers and draws customers from a wide area, and from internet sales. Another quality supplier is Cambrian Organics of Llandysul. Ystrad Traditional Organics based in Brechfa, produces lamb, hogget, mutton and beef from some of Britain's rarest breeds and was a True Taste of Wales award winner in 2007
Pigs are Part of the mixed farming economy. Traditionally every farm kept a pig as part of the staple diet. During the winter, the main source of meat was cured ham and bacon from pigs raised on the farm. Hams were cured in the large chimneys of farm kitchens, which slowly dried the ham and bacon after it had been salted. This tradition has largely died out, but the remaining producers make hams which are similar to Bayonne, Serrano, or Parma hams. Freshly cured ham is sliced for grilling, older ham is boiled as a York ham, and ham cured for many months is sliced wafer thin, like Parma ham. Carmarthen ham has a similar delicious farmyard flavour. The hocks have the greatest flavour, and need to be boiled a long time to soften the meat. They make a good base for winter stew, or a summer 'paysanne' salad. Dry-cured Carmarthen Ham can be found at Carmarthen Market. Five generations of the Rees family have sold ham here spanning 200 years. and their family were the first commercial producers of dry-cured ham in Britain. Carmarthen Ham is dry salt-cured and then air dried and sold whole boneless, or sliced thinly and vacuum packed. Legend has it that when the Romans settled in Carmarthen they stole the recipe and on their return to Italy called it Parma Ham. The ham is cut in thin wafers and is served like prosciutto or Parma ham, but is saltier. Carmarthen Ham production remains a cottage industry, in order to keep it a premium product. Carmarthen Ham is a particular favourite of the Prince of Wales. The Rees family also produce a short back and streaky bacon. This is dry-cured for one week and hung for a further three weeks. It is recommended that the bacon is blanched before frying to remove any excess salt. The Rees family have more than 80 hams curing at any one time, and it takes nine months to cure they also have a mail order business and travel to the nearby markets of Brecon, Fishguard, Haverfordwest, Pembroke and Cardigan. Recipes for Carmarthen ham include: 'Country Ham with Vegetable Stew', 'Pancakes stuffed with Carmarthen Ham and Wild Mushrooms with a savoury Custard', and 'Salad Paysanne with Carmarthen Ham and Lentils,' and 'Carmarthen Ham in Beer' Carmarthenshire Ham has featured on Rick Stein's "Food Heroes" The Welsh chef Dudley recommends pork wrapped in Carmarthenshire ham At the Royal Welsh Show 2010, Carmarthenshire Ham was included in the new European Protected Food names initiative for Protective Geographical Indication (PGI) status, which would give European Union legal status to Carmarthenshire Ham. Carmarthen Market also sells home-made brawn, sausages, pork pies, and faggots. Faggots can be bought at Ettie Richardson's Home Baking stall, which sells them fresh every Wednesday, Friday and Saturday. A & G Williams of Felinfoel produce traditional Welsh faggots and other savoury products. Brawn is a traditional Carmarthenshire dish, and one Carmarthenshire recipe includes pig's head and trotters which are rubbed well with salt and then fitted neatly into a crock and left for 2 or 3 days. The meat is then washed in cold water, placed in a big boiler pan, brought to the boil and then simmered for 3-4 hours until the meat leaves the bone. The meat is then minced with onions, sage and pepper and then, the liquor strained, and then the mixture simmered for about 15 minutes and then left to cool.
Fets y Cybydd, or the Miser's Feast, was a very popular dish in Carmarthenshire 100 years ago. It was made in a saucepan, but can also be made in a casserole. The bottom of the dish is covered in peeled potatoes, and a sliced onion, with a little salt, covered with water and then brought to the boil. When the water is boiling, a few slices of bacon or apiece of ham are placed on top. The lid is replaced and the whole simmered until the potatoes are cooked, and the water absorbed. The miser was supposed to eat the potatoes one day, mashed up in the liquid, keeping the slices of bacon to be eaten the next day with plain boiled potatoes.
Carmarthen Bay sweeps from Gower to Tenby and is the delta for the Carmarthenshire rivers which have excellent fishing: the rivers Towy, Teifi, Cothi and Taf . The ancient craft of coracle fishing can still be seen on the river Teifi, especially between Cenarth and Cilgerran, and on the river Towy near Carmarthen.
Sewin is the prince of Welsh fish. They feed more locally than salmon and hence are more distinctive from region to region, with a pale, pinky flesh and a high oil content. The season begins around Easter and ends in the summer, with the largest fish having the earliest run up the rivers. Sewin range in size from less than a pound in weight to 3lbs, known as shiglin (the smallest) and twlpin (the larger) in late July and August, to fully grown fish known as gwencin, which equal a salmon in size and come in May or June, or earlier, and again in September. Large sewin can be distinguished from salmon by the tail: the tail is more deeply indented, the colour is browny-grey instead of blue-grey, and the body is slimmer near the tail. Welsh anglers claim that the Tywi yields more sewin over 10lbs than every sea-trout river in England and Scotland put together. Raymond Rees, at Carmarthen Market, has iced fish slabs with fresh fish from the coast and the Towy river. He specialises in, and is renowned for, sewin. He also has one of the few licenses to fish with a coracle on the Towy. This is the longest river entirely within the county. Sewin has a more delicate flavour than salmon and is best cooked simply: grilled or baked gently with plenty of salty Welsh butter. The butter on the hot flesh brings out the flavour, and the rough texture of locally baked brown bread contrasts well with the smooth flesh of sewin. To tell if a whole sewin is of good flavour, the colour of the flesh should be examined by requesting the fishmonger to make a tiny incision with a knife point in the middle of the back of the fish. The flesh should be a clear pink, not a pale or fawny pink, which suggests that the fish has been in the river too long. Big sewin can grow out of their taste and become flavourless, these fish are better stuffed. If a sauce is used, then fennel is the best herb to add, and grows wild along the west coast of Wales; an alternative is a cucumber sauce.
Mussels are gathered by hand from Carmarthen Bay and are best in the winter time, when there is an 'R' in the month. September to April is the traditional mussel (and oyster) season. Cockles are gathered in the Burry Inlet, but mainly on the Gower side (see Cuisine of Gower). However, Les Parsons, a native Laugharne, returned home after having served in India in 1947 and started his own shellfish business on the Carmarthenshire side of the estuary. This was around the time that Dylan Thomas was resident, and writing about the "web-footed cocklewomen of Laugharne". Les Parson experimented with bottling cockles in vinegar, to enable them to be sold further afield, and established Parson's Pickles. The firm uses Laugharne Castle as part of its corporate identity because the original factory was located in a mill close to the castle. The company now operates out of Burry Port and produces cockles, mussels, shellfish and pickles, to traditional recipes and European Union accreditation standards. The Farmhouse Cheese Shop, run by John and Patrice Savage-Ontswedder, can be found in Carmarthen Market. They have their own range of Teifi Cheeses and Glynhynod Caerphilly, together with almost all the other cheeses made in West Wales. Teifi Cheese is an organic vegetarian cow's milk cheese with a bright yellow interior and sweet fruity flavour when young. As it ages, the cheese becomes hard and flaky. It is similar to Gouda and can be eaten on its own, or used in recipes where it adds richness and depth. The flavour is influenced by the grasses growing in the Teifi valley. John and Patrice Savage-Ontswedder also produce Celtic Promise, a modern vegetarian surface-ripened cow's milk cheese with a semi-soft texture and a moist orange-red rind with a dusting of mould. It is washed in cider brine during ripening and is creamy, rich and yellow with a pungent aroma and piquant taste. This cheese, together with another of their cheeses, known as Saval have been champions at the British Cheese Awards. Celtic Promise complements cider, ale and medium-bodied wines.
Carmarthenshire's undulating land is prime dairy and mixed farming country, with lamb and beef both important. A range of farms specialise in beef production from a range of British and Continental breeds, with Welsh Black becoming more popular, as in other Welsh regions, over recent years. Several organic farms have made an impact in the county, including Fferm Tyllwyd located at Felingwm Uchaf, producing organic Welsh Black beef steaks. The farm is a True Taste Wales Award winner and customers are welcome to visit the farm. Welsh Black beef is matured for 21 days at SJ & S Baker, located at Pontyberem. The May Organic Farms at Lampeter offer organic highland beef, Welsh mountain lamb and mutton reared on 100 hectares of conservation land. Welsh Black beef is a speciality of Cig Calon Cymru at Cross Hands, where they have a state-of-the-art butchery linked to their own abattoir and farms. Dewi Roberts of Fairfach, Llandeilo has his own premium range, which is connected with all the local farmers and draws customers from a wide area, and from internet sales. Another quality supplier is Cambrian Organics of Llandysul. Ystrad Traditional Organics based in Brechfa, produces lamb, hogget, mutton and beef from some of Britain's rarest breeds and was a True Taste of Wales award winner in 2007
Pigs are Part of the mixed farming economy. Traditionally every farm kept a pig as part of the staple diet. During the winter, the main source of meat was cured ham and bacon from pigs raised on the farm. Hams were cured in the large chimneys of farm kitchens, which slowly dried the ham and bacon after it had been salted. This tradition has largely died out, but the remaining producers make hams which are similar to Bayonne, Serrano, or Parma hams. Freshly cured ham is sliced for grilling, older ham is boiled as a York ham, and ham cured for many months is sliced wafer thin, like Parma ham. Carmarthen ham has a similar delicious farmyard flavour. The hocks have the greatest flavour, and need to be boiled a long time to soften the meat. They make a good base for winter stew, or a summer 'paysanne' salad. Dry-cured Carmarthen Ham can be found at Carmarthen Market. Five generations of the Rees family have sold ham here spanning 200 years. and their family were the first commercial producers of dry-cured ham in Britain. Carmarthen Ham is dry salt-cured and then air dried and sold whole boneless, or sliced thinly and vacuum packed. Legend has it that when the Romans settled in Carmarthen they stole the recipe and on their return to Italy called it Parma Ham. The ham is cut in thin wafers and is served like prosciutto or Parma ham, but is saltier. Carmarthen Ham production remains a cottage industry, in order to keep it a premium product. Carmarthen Ham is a particular favourite of the Prince of Wales. The Rees family also produce a short back and streaky bacon. This is dry-cured for one week and hung for a further three weeks. It is recommended that the bacon is blanched before frying to remove any excess salt. The Rees family have more than 80 hams curing at any one time, and it takes nine months to cure they also have a mail order business and travel to the nearby markets of Brecon, Fishguard, Haverfordwest, Pembroke and Cardigan. Recipes for Carmarthen ham include: 'Country Ham with Vegetable Stew', 'Pancakes stuffed with Carmarthen Ham and Wild Mushrooms with a savoury Custard', and 'Salad Paysanne with Carmarthen Ham and Lentils,' and 'Carmarthen Ham in Beer' Carmarthenshire Ham has featured on Rick Stein's "Food Heroes" The Welsh chef Dudley recommends pork wrapped in Carmarthenshire ham At the Royal Welsh Show 2010, Carmarthenshire Ham was included in the new European Protected Food names initiative for Protective Geographical Indication (PGI) status, which would give European Union legal status to Carmarthenshire Ham. Carmarthen Market also sells home-made brawn, sausages, pork pies, and faggots. Faggots can be bought at Ettie Richardson's Home Baking stall, which sells them fresh every Wednesday, Friday and Saturday. A & G Williams of Felinfoel produce traditional Welsh faggots and other savoury products. Brawn is a traditional Carmarthenshire dish, and one Carmarthenshire recipe includes pig's head and trotters which are rubbed well with salt and then fitted neatly into a crock and left for 2 or 3 days. The meat is then washed in cold water, placed in a big boiler pan, brought to the boil and then simmered for 3-4 hours until the meat leaves the bone. The meat is then minced with onions, sage and pepper and then, the liquor strained, and then the mixture simmered for about 15 minutes and then left to cool.
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Sewin is the prince of Welsh fish. They feed more locally than salmon and hence are more distinctive from region to region, with a pale, pinky flesh and a high oil content. The season begins around Easter and ends in the summer, with the largest fish having the earliest run up the rivers. Sewin range in size from less than a pound in weight to 3lbs, known as shiglin (the smallest) and twlpin (the larger) in late July and August, to fully grown fish known as gwencin, which equal a salmon in size and come in May or June, or earlier, and again in September. Large sewin can be distinguished from salmon by the tail: the tail is more deeply indented, the colour is browny-grey instead of blue-grey, and the body is slimmer near the tail. Welsh anglers claim that the Tywi yields more sewin over 10lbs than every sea-trout river in England and Scotland put together. Raymond Rees, at Carmarthen Market, has iced fish slabs with fresh fish from the coast and the Towy river. He specialises in, and is renowned for, sewin. He also has one of the few licenses to fish with a coracle on the Towy. This is the longest river entirely within the county. Sewin has a more delicate flavour than salmon and is best cooked simply: grilled or baked gently with plenty of salty Welsh butter. The butter on the hot flesh brings out the flavour, and the rough texture of locally baked brown bread contrasts well with the smooth flesh of sewin. To tell if a whole sewin is of good flavour, the colour of the flesh should be examined by requesting the fishmonger to make a tiny incision with a knife point in the middle of the back of the fish. The flesh should be a clear pink, not a pale or fawny pink, which suggests that the fish has been in the river too long. Big sewin can grow out of their taste and become flavourless, these fish are better stuffed. If a sauce is used, then fennel is the best herb to add, and grows wild along the west coast of Wales; an alternative is a cucumber sauce.
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