Carmarthen Ham (PGI)
The production of Carmarthen air dried, salt-cured Ham is dependent upon skill and experience which all started with Albert Rees, a market butcher in the 1970s and has since been passed down through the generations in the Rees family. Tradition and expertise are at the core of Carmarthen Ham and this translates to the incredible taste, which is delicate and mellow with salty overtones, providing a balanced sensation between tenderness and a tendency to melt in the mouth.
The ham, weighing 4 or 5 kilograms, is hung at an ambient temperature of between 16 and 25 degrees centigrade for a period of 6 to 9 months to mature and achieve its moreish taste and unique silky soft texture which disintegrates as it is pulled apart. Carmarthen Ham can be sold as whole, boned, or sliced and packed. When sliced, the ham has a uniform, rich, deep pink to dark red colour with interspersed cream coloured fat throughout.
Carmarthen Ham has built on its traditional Welsh roots, where it was sold in the famous Carmarthen market in West Wales, to become internationally recognised and praised. It has been served in Royal Garden Parties and in many famous hotels and restaurants, including The Celtic Manor during the prestigious Ryder Cup in 2010.
In order to celebrate and protect this product and Welsh traditional skill, Carmarthen Ham was awarded PGI status in 2016.
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