We are proud to announce the first ever Porc From Wales Week (PWW) which is taking place between 21 – 27 January 2019.
It is an initiative devised by Porc Blasus and Hybu Cig Cymru – Meat promotion Wales (HCC) to highlight the quality and availability of Welsh produce to consumers across Wales. The week is being proudly supported by Menter Moch Cymru – developing the pig sector in Wales.
During the week, we will be focussing on the versatility of porc from Wales, featuring delicious recipes from Chef Angela Gray. Angela opened up the doors of her cookery school at Llanerch Vineyard (voted as one of the top 10 cookery schools in the UK) to prepare some beautiful dishes made from different cuts of porc, supplied by the Black & White Pig Company of Bridgend.
Our Porc Blasus members will be joining in the fun and decorating their places of business with specially made bunting and posters highlighting the event, which we hope will go from strength to strength in the future. All of this is in aid of alerting consumers young and old of quality of the porc that is reared on their doorsteps, following on from the successes of our Put Your Best Sausage Forward competition and the Posh Sausage Pop Up in Cardiff in 2018.
Welsh herds are generally smaller, reared ethically and sustainability is key for the future of the industry. This contributes to the quality of the meat that ends up on the plate of the consumer.
If you would like to join in spreading the love of porc from Wales then you can take to your own social media and use the hashtag #PorcWeek | #WythnosPorc and show us how you’re taking part. You could organise your own hot dog night or go for something a little more adventurous using the recipes that we’ll be showing you throughout the week.
What’s more, the love for porc extends into February as Chinese New Year takes place on Tuesday 05 February and of course, it is the year of the pig!
Here’s to the success of the inaugural Porc From Wales Week – thank you for your continued support.
