If a Friday night Chinese is your go-to takeaway of choice, then we’ve got a real treat for you...

Cwm Farm Charcuterie of Pontardawe has been recognised by judges at a prestigious Greek competition, scooping a gold medal for their top-quality laverbread salami.

Are there any lessons we can learn from how COVID-19 affected our shopping habits. Are there any changes that we made that we’d like to keep?

National Butchers’ Week is one of the highlights of the butchery calendar, with butchers around the country encouraged to engage with existing customers and attract new meat-lovers.

A recent week-long campaign by Hybu Cig Cymru – Meat Promotion Wales (HCC) and Menter Moch Cymru to promote the finest pork from Wales achieved some sizzling results and whetted the appetite of foodies across Wales.

What we do here in Wales is special – and it shows in the quality of the meat; our pork is reared in smaller herds and reared for longer, boasting bigger flavour.

With last month’s Organic September educating people around the world about organic food and farming practices, Porc.Wales continues to highlight the hard work that the suppliers of porc from Wales do – day in, day out.

Not only is porc from Wales packed with flavour it’s also packed with vitamins and minerals that are essential to our health and wellbeing.

A pork producer from the south Wales valleys is set to go forward to a ‘Champion of Champions’ competition after its pork sausages were named the best in Wales by an expert panel of judges.

As 2019 marks the hundredth Royal Welsh Agricultural Show, we have plenty to look forward to at our stand and around the showground.

Our competition to find Wales' best sausage returns for a second year at the Royal Welsh Agricultural Show 2019 at Llanelwedd. A shortlist of members will be invited to put their ‘Best Sausage Forward’ at our stand on Tuesday 23rd July, at the Royal Welsh Show. The winning sausage will be judged by none other than Welsh Rugby legendary number 8, Scott Quinnell.

World Food Week looks to inspire people to dust off their pots and pans and try their hands at cooking something new.

140m barbecues take place each year in the UK and the market is now worth in excess of £1.6bn per annum.

World Health Day 2019 is this Sunday, 7th April so we’ve decided to highlight some of the nutritional and health benefits of pork.

We are well into 2019 and following New Year celebrations, resolutions (or lack of!) and Valentine’s Day related romance, latest grocery market share figures show in the twelve weeks to 24th February, love really was in the air for pork!

We are proud to announce the first ever Porc from Wales Week (PFWW) which is taking place between 21st and 27th January 2019.

As 2018 comes to a close, it turns out pigs really can fly.

Ela and Huw Roberts of Oinc Oink farm near Pwllheli have had their Welsh Pedigree Pork and Welsh Vintage Cheddar creation crowned as the UK’s top sausage. Ela and Huw Roberts of Oinc Oink farm near Pwllheli have had their Welsh Pedigree Pork and Welsh Vintage Cheddar creation crowned as the UK’s top sausage.

Read about our special pop-up event, held in Cardiff last month.

The Posh Sausage Pop Up will take place in Cardiff, and will be giving away free gourmet hot dogs - complete with luxury table service - for one day only on 24th September 2018.

Later this summer we're hosting our first ever 'Posh Sausage Pop-up' and we'd like to offer you the chance to be the supplier.

After winning our Porximity competition, eight lucky people enjoyed a day at the picturesque Llanerch Vineyard learning how to prepare perfect pork dishes with the brilliant TV chef, Angela Gray. Winner, Alison Philip and seven guests were guided through a masterclass on how to prepare and cook five fantastic pork recipes involving a range of skills designed to demonstrate the versatility of pork. Recipes involved slow cooking, hot smoking and barbecuing, sausage making, stuffing and trussing as well as how to make the perfect pork pie.

Mother’s are the unsung heroes in all our lives. They know exactly how to cheer us up, support us through everything and do the little things every day that show how much they love us. All without asking for anything in return!

It’s that time of year again - shops are filled with red hearts, and everywhere you turn there are encouragements to show your love. If you’re stuck for ideas of how to make this year special, why not treat someone in your life to a lovingly cooked dinner at home?

Fitness is front of mind for many this January, with one in seven of us now a member of a gym - the perfect time for a healthy and nutritious recipe that will help maintain energy levels!

Turkey isn’t everyone’s favourite meat, but it’s tradition. Well, here at Porc.Wales we like to mix things up a little so we’ve selected some of our favourite recipes that are perfect for the festive season.

As the nights draw in and the weather gets colder, we’re all looking for that perfect winter warmer recipe to remind us why we love this time of the year. There’s nothing like a combination of fire and heat to satisfy the coldest of winter nights so why not try a delicious pot of paprika spiced pork.

Celebrate UK Sausage Week with our new Porky Tails recipe.

How close is pork from your fork? Find out and win a cooking masterclass and pork hamper.

This recipe offers a healthier twist on the classic burger in a bun.

Pork chops are a great cut – lean, versatile and take only minutes to cook.

There’s something very British about a classic pork pie, reminiscent of both summer picnics and post-Christmas gatherings alike. Making your own is a lot simpler than you might imagine, and using a good-quality minced pork, seasoned well, will add a new dimension to this old favourite.

Pork makes a great Sunday roast – but there is so much more you can do with a good loin joint!

Wales is lucky to have some of the world’s finest meat on the doorstep, according to top Welsh chef Luke Thomas. Luke, famed for becoming Britain’s youngest head chef when he was just 18, believes that consumers in Wales need to take advantage of the fantastic Welsh meat produced by local farmers.

Slow-cooked pork makes a wonderful centrepiece for a traditional roast dinner. Taking your time when cooking will lead to tender and succulent meat and the most beautiful crispy crackling that is hard to resist.

At this time of year, when it’s cold, wet and dark, it’s natural to want warming comfort food. This nutritious dish is the latest instalment to our healthy and hearty winter pork recipe series.

How are those New Year’s resolutions going? Just because you are eating healthily, it doesn’t mean you can’t enjoy dishes that are full of flavour as well as being warm and comforting in the winter months

Pork and apple is such a classic combination. Slow roasting the two together creates a mouth-watering feast which celebrates the pork as the star of the show.

Stir-fries are perfect for those days when you want a tasty and filling meal - and you want it fast!

Combine pak choi with lean pork chops and black bean sauce and you have a winning dinner; nutritious and hearty. Perfect if you’re starting the year on a bit of a health kick!

Turkey might be the traditional Christmas meat, but pork makes a refreshing change if you’re entertaining over the festive season. This roast loin of pork combines cranberries, sloe gin and walnuts in a dish that perfectly captures the essence of the Christmas season.

These pork cutlets with a chorizo and shallot crust are just the thing for a cold, winter’s evening. The chorizo is crisp and smoky and its juices taste delicious soaked into the pork. Serve with new potatoes, fresh greens and rich gravy for a hearty meal that the whole family will fall in love with.

Here is blogger Carol Adams who writes Corpulent Caper with her husband Mark. Carol is half Bahamian and for this pork tenderloin recipe she decided to go back to her roots and create a recipe based on Bahamian ingredients.

Welcome to the Porc.Wales blog and to the new Porc.Wales website. Wales is famed for producing quality Welsh Lamb and Welsh Beef, but we shouldn’t let this overshadow the nation’s pork offering.