Buy Local. Think Global.
Welcome to Porc from Wales Week
18-24 January 2021
Wales is famed for producing quality Welsh Lamb and Welsh Beef, but we shouldn’t forget pork – or as we like to call it here, Porc Blasus (that’s ‘delicious pork’ in Welsh). The profile of our porc industry is also growing and it has its own fantastic tale to tell; a story in which we believe we should all be very proud.
That’s why we dedicate a special week to celebrating our brilliant artisan porc producers and championing the unique product they create. This year we’re taking you on a trip round the world – through our delicious recipes from across the globe!
Explore by downloading our specially created recipe book and check out tasty new and exclusive recipes from Welsh food icon Simon Wright and a whole host of Wales’s foodie influencers. You can even win your own hamper of Porc Blasus to start your culinary adventure.
Why and where you can buy
In Wales, we do things differently. Our farms are small scale and specialised. They’re steeped in tradition which dates back hundreds of years and passed on from generation to generation of farmer. Our landscape is rich and strong in its identity. Our pigs are generally reared in small herds. And our farmers have visionary yet traditional values.
Browse our list of featured suppliers to discover your ‘proximity’ to delicious Porc Blasus from Wales!
Simon Wright’s signature recipe
We’ve teamed up with an icon of Welsh food, writer and broadcaster-turned-restaurateur, Simon Wright, to help inspire the budding foodies amongst us make the most of what is on our doorsteps and show why we should be choosing to source our porc locally.
Simon is sharing the recipe for one of his signature dishes: Porc Belly Cubano. This epic sandwich has its origins in Florida, being created by Cuban immigrants as a filling and easy to eat lunch; it is best served hot and oozing with juicy marinated meat, cheese, pickles and mustard.