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Salt marsh lamb
The old saying ‘you are what you eat’ is as true for the things that we eat as it is for us. Lambs grazed on coastal marshland lush with salt-tolerant grasses and herbs produce a darker meat with a more delicate, sweeter flavour. Hugely popular in France, the ‘agneau pré-salé’ is naturally organic and free from any salty or seaweedy taste. Only available from June until October, look out for salt marsh lamb from Harlech and Gower.
Welsh black cattle
Wales’ native breed of cattle is famous for the remarkable ‘eating’ quality of its meat. Descended from pre-Roman cattle, the Black is hardy and stocky and thrives on marginal land throughout the year. The meat’s natural marbling gives it a tenderness and depth of flavour that has found favour with food critics and diners alike. Look for cuts that have been hung on the bone for 21 days and air dried.
Farmhouse cheeses
In creating great food, small tends to be beautiful. Handmade from locally sourced milk, the farmhouse cheeses of Wales achieve greatness from the purest of ingredients and traditional cheese-making skills. Highlights that demand space on any discerning cheeseboard include: Cwt Caws’ Peli Pabo, Caws Cenarth’s Golden Cenarth, Pant Mawr’s Oak Smoked Cerwyn and Teifi Farmhouse’s Celtic Promise.
Halen Môn Salt
Sprinkling a little salt on your food can make a world of difference. Seawater drawn from the Menai Straits is the source for the purest, white snowflake crystals of Halen Môn Anglesey sea salt. Handmade by artisan saltmakers, Halen Môn’s cleaner, richer taste means you need use less of it than ordinary salt. Only 10 years old, Halen Môn has replaced traditional fleur de sel in the affections of many of the world’s top chefs, including Heston Blumenthal and Ferran Adrià. Find it in M&S, Waitrose and Harvey Nichols or why not visit and see it being made for yourself?
© Welsh Government
