Whether you’re a small restaurant serving food to a handful of tourists or a large venue catering for hundreds, Porc Blasus is for you.
There are a whole host of reasons to source pork locally: our chefs say it has a unique and quality taste and is very versatile; provenance is an increasing food trend among consumers; and local sourcing promotes sustainability.
The provenance of our food is a significant sales driver and a major factor in purchasing decisions. Research shows that provenance is ranked equal to taste when buying pork.
Consumers are also prepared to pay more for the higher perceived quality of pork and pork products which are locally produced using traditional methods.
Wales is in a prime position to maximise the opportunity of marketing provenance. Our farms are steeped in tradition, knowledge and expertise passed down over many generations. Our landscape is rich and varied. And our producers and retailers are innovative, producing great products from pork joints to charcuterie and artisan salami.
Porc Blasus was created to become the storyteller for the industry. By creating this website and by promoting our product, we aim to raise awareness and stimulate consumer demand to support the industry from farm to fork.
Join with us to celebrate Wales's quality food credentials and support the local industry by choosing to source pork from Wales - or as we like to call it, porc. Not only will you be lowering food miles and shortening supply chains which will enhance your sustainability credentials, but you’ll also be supporting the local economy by investing your money in local businesses.
Here in Wales, we are producing delicious and unique products – and all of this is right on your doorstep.
Welsh porc is a versatile meat that stands out as an excellent dish on any menu. Thanks to the range of cuts available, you can produce fresh and innovative menus that will make any mouth water. There is more to pork than a slow-cooked roast; the options are endless.
If you’re looking for inspiration for your menus, visit our recipe pages.
“I’ve always found that pork from Wales has darker skin and rose-coloured flesh, and a firmer layer of fat which in my opinion, is much better for cooking. I feel confident cooking with pork from Wales, as the product speaks for itself. From taste to texture, the difference in quality is clear.”
Porc Blasus ambassador chef Angela Gray, who runs her own cookery school at Llanerch Vineyard in the Vale of Glamorgan