WELSH
BLACK BEEF
Our Welsh Pedigree Black Beef comes from cattle raised on the lush,
natural 
pastures
of our own farm. The tender beef is slightly marbled with white fat
and has herbal undertones. The meat is hung (matured) on the bone
for an extended 28 days in the time-honoured traditional way, to improve
flavour and texture.
Welsh Black beef is among the finest in the world, used by top chefs
and restaurants across the UK.
Did you know?
At a special ‘blind’ tasting of fillet steak by 12 top
London chefs, the Welsh Black entry beat off competition from some
of the world’s most famous beef breeds, including the Chalosse,
Salers, Limousin, Charolais, Simmenthal, and Aberdeen Angus. The expert
judges declaring the Welsh Black beef to be the best.
LAMB
Our Pedigree Defaid Llyn lambs thrive on the natural grassland available
all year round, in one of the most unspoilt environments in the World.
These hardy breeds are raised on fresh mountain grasses and luscious
green lowland meadows, which give the meat its own distinctive flavour.
Natural variations
in climate and vegetation contribute to the special flavour and consistently
high quality of our lamb, born and raised in Wales under the management
of our expert flock masters. Our Lamb provides you with a natural,
versatile, tender, low fat ratio, and succulent product with the distinct
flavour of Wales.
Defaid Llyn
The indigenous pure breed Defaid Llyn (Llyn Sheep) originate from
the Llyn peninsula in Wales and until recently were a relatively unfamiliar
breed of sheep in the UK. Farmers soon find that the Llyn ewe is an
ideal sheep, which is quiet in nature and prolific and has great maternal
instincts. The Llyn fits in to many situations and its versatility
suits both lowland and upland grazing.
LLYN PENINSULA
BACON
Cig Moch Pen Llyn (Llyn Peninsula Bacon) is unsurpassed for quality
and value. The bacon is cured using the old-fashioned ‘dry salt’
method, whereby we rub the sides of the pork with a cure dry salt
mix, which draws moisture from the meat. This method ensures that
no moisture will be released from the bacon when cooking ensuring
that it loses no weight or flavour. Our smoked bacon is produce by
the traditional process, instead of painting or spraying with liquid
smoke extract, we use our own smokehouse fired with local Welsh oak.
Did you know?
By dry curing our bacon we reduce its weight by 10% meaning we get
a pound of bacon from 18oz of meat, but loses no weight during cooking.
Larger commercial curers inject a liquid cure into their bacon, which
actually increase the weight of the meat by between 10% and 45%, this
means that a pound of their bacon will only contain 11oz of meat and
will of course lose a lot of its weight when cooking. What appears
cheap at the time of purchase will prove to be more expensive by the
time it reaches the table.
GAME
Glasfryn Estate game, which includes pheasant, duck, pigeon and rabbit,
is wild, reared as nature intended without artificial agents to boost
growth or bulk.
Highly nutritious, easy to cook and rich in flavour, our dressed wild
game brings the traditional taste of the countryside direct to your
table.
