CARMARTHEN HAM PGI | HAM CAERFYRDDIN 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.
Mae cynhyrchu Ham Caerfyrddin, sy'n cael ei sychu ag aer a'i drin gyda halen, yn dibynnu ar allu a phrofiad, a dechreuodd y cwbl gydag Albert Rees, cigydd marchnad yn y 1970au ac ers hynny mae wedi'i drosglwyddo drwy genedlaethau'r teulu Rees.
Mae traddodiad ac arbenigedd wrth wraidd Ham Caerfyrddin ac mae hyn yn rhoi iddo ei flas arbennig, sy'n ysgafn ac aeddfed gydag awgrym o halen, gan ddarparu ymdeimlad cytbwys rhwng tynerwch a thuedd i doddi yn y geg.
Caiff yr ham, sy'n pwyso 4 neu 5 cilogram, ei hongian mewn tymheredd amgylchol o rhwng 16 a 25 Celsius am gyfnod o 6 i 9 mis i aeddfedu a chyflawni ei flas mwy a gwead meddal, sidanaidd, unigryw sy'n ymddatod wrth iddo gael ei dynnu o'i gilydd. Gellir gwerthu Ham Caerfyrddin yn gyfan, ar yr asgwrn, neu wedi'i sleisio a'i bacio. Wedi'i sleisio, mae lliw pinc i goch tywyll unffurf, cyfoethog, dwfn i'r ham gyda braster lliw hufen yn frith drwyddo.
Mae Ham Caerfyrddin wedi adeiladu ar ei wreiddiau Cymreig traddodiadol, lle caiff ei werthu ym marchnad enwog Caerfyrddin yng ngorllewin Cymru, a nawr caiff ei gydnabod a'i ganmol yn fyd-eang. Mae wedi'i weini mewn Garddwestau Brenhinol ac yn nifer o westai a bwytai enwog, gan gynnwys Celtic Manor yn ystod y Cwpan Ryder mawreddog yn 2010.
Er mwyn dathlu a gwarchod y cynnyrch hwn a'r gallu traddodiadol Cymreig, dyfarnwyd statws PGI i Ham Caerfyrddin yn 2016.
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