More pork is eaten in Wales than lamb and beef combined
MORE pork is eaten in Wales than lamb and beef combined - and yet the national pig herd is tiny.
While the country is home to 9.3 million sheep and over one million cattle, the national pig herd extends to a mere 23,000.
As a result most pork eaten in Wales is imported: the country produces just 5% of the pork it consumes.
In an attempt to put this right, this week sees the launch of the first Porc from Wales Week.
Overseen by Porc.Wales, which represents Wales’s specialist pork farmers, butchers and processors, the campaign runs until the end of this week.
Melanie Cargill of Menter Moch Cymru, an initiative which is trying to stimulate pork production in Wales, believes it is a question of “educating” consumers.
“There is a huge demand for pork in Wales, but some consumers are still unaware of the fantastic work and innovative approaches by Welsh pig farmers,” she said.
“What we do here in Wales is special - and it shows in the quality of the meat.”
One high-profile Welsh pork supplier is Llandovery-based Mathews Butchers, which is the only high street butcher in Wales which holds a Royal Warrant.
For 10 years the business have been providing quality Welsh pork to the Prince of Wales.
Owner Dai Mathews, who has been in the industry for around 40 years, said: “We always recommend pork from Wales to all our customers.
“It’s tasty, reared on our doorstep and of a very high quality.
“Imported meat isn’t the way forward!”
Porc from Wales Week is being supported by elite chef Angela Gray, who has cooked for everyone from European aristocracy to Lord Lloyd-Web- ber. Angela, whose cookery school is based at Llanerch Vineyard in Glamorganshire, agreed to present a series of pork cookery videos online.
Pork recipes and hampers will also be available, while a number of Welsh food bloggers will be plugging the campaign.
Kirstie Jones, market development officer at Hybu Cig Cymru (HCC), the Welsh meat promotion body, said the number of pigs in Wales is currently at its lowest since 2009.
This will change once people realise the unique qualities of Welsh pork, she believes.
“The pigs in Wales are generally reared in smaller herds, recorded figure and for longer, which allows for a much bigger flavour in the meat,” Kirstie continued.
“In addition, the climate and landscape in Wales provides the best possible natural environment to produce high-qual- ity pork.”
■ Visit Porc.Wales’ Facebook and Twitter pages to keep up to date with Porc from Wales Week, and use #PorcWeek and #WythnosPorc to show your support.