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Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
Welsh dishes as a whole are generally associated with simplicity. [1] Welsh cookery is thought to be similar to English cuisine in style. There are few written records of Welsh foods, recipes were instead held within families and passed down orally between the women of the family. [ 2 ]
In Wales several venison farms have free-range deer and cull their animals when young and tender. Venison can be treated like beef, lamb or pork and many recipes include venison which has a rich flavour. [55] Rabbits are plentiful in Wales, especially along undisturbed open land and along the shoreline. The meat is tender and delicate and can ...
"Traditional Food From Wales", a book on Welsh cuisine by Bobby Freeman, contains the recipes mentioned above. Freeman, originally from England, ran a "pioneering Fishguard restaurant" in the 1960s which specialised in Welsh cuisine and she went on to write numerous books on Welsh cookery. [54]
A & G Williams of Felinfoel produce traditional Welsh faggots and other savoury products. [8] Brawn is a traditional Carmarthenshire dish, and one Carmarthenshire recipe includes pig's head and trotters which are rubbed well with salt and then placed in a crock and left for 2 or 3 days. The meat is then washed in cold water, placed in a boiler ...
Women with crempogau at a traditional Shrove Tuesday Dance in Trewern (1940). The history of food in Wales is poorly documented, and much of what is known lies in verbal and archaeological evidence. Wales has a long history of baking using a bakestone (Welsh: maen), a large round portable flatstone. [6]
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The cuisine of Gower, a peninsula in south Wales, is based on ingredients grown, raised or collected on or around the peninsula. The cuisine is based on fresh ingredients with recipes based around a fish or meat dish. Until the twentieth century, the peninsula was virtually cut off from other markets due to poor roads, and no rail connection.