I’m Simon Wright, and I’ve been running restaurants in west Wales for well over 30 years now; I also write and broadcast about food.
For me, porc is right up there with lamb as some of the finest food that we produce in Wales. It’s one of my favourite meats to work with.
I’m a great believer in cooking with quality, locally sourced produce and we’re very lucky in Wales to be blessed with some fantastic porc producers. Wales doesn’t produce huge amounts of porc, but what is does produce is very high quality thanks to our native and heritage breeds and the way our dedicated farmers keep them: the pigs are much slower growing and they spend a lot of time outdoors. These are the things you need if you’re going to produce great flavour.
For me, great food doesn’t have to be complicated, because the taste of quality ingredients will always shine through.
At Wright’s one of our most popular dishes is the porc belly Cubano – but its success is totally dependent on the quality of the porc, which has the power to take a simple and honest dish that extra mile from good, to great.
Support for local producers is at the centre of what we do: we know that it’s what our customers want and we know that it makes our food more delicious. The more local porc we can get, the better for our business and the better for our customers.
Try Simon’s porc belly Cubano recipe:
