National Geographic Traveller (UK)



First created in 1962 by Albert and Brenda Rees, this salt-cured, air-dried ham is made from pork legs, hung to mature for up to nine months. The resulting meat has a deep pink colour and the ideal amount of fat to add flavour as it melts on your tongue.

Where to find it: Visit the Rees family stall in Carmarthen Market

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