Cuisine of Ceredigion Rachel's grandmother was a dairy instructor at UCW, Aberystwyth, and was responsible for developing organic methods using scientific principles. Organic wheat is still stone-ground in small flour mills across Wales. The slow grinding of the flour retains the wheat germ in its entirety while the warm, but not hot, friction between the mill stones gently releases the wheat oil and thus retains all the nutrients. In Ceredigion, Felin Ganol, at Llanrhystud, is an example of a restored flour mill that retains its original machinery. It is the only working water-powered mill in Ceredigion and was visited by the Prince of
Cuisine of Ceredigion of the staple diet. However, it can still be found in Victorian recipe books, where the salting, or 'powdering', of mutton and the preparation of 'Welsh Mutton Hams' was a regular item of daily fare. Mutton was commonly found in Ceredigion restaurants catering for the Victorian tourist trade. Pigs have been an important part of the Ceredigion diet since Medieval times and are recorded in the Laws of Hywel Dda. Up until the middle of the twentieth century every cottage would keep a pig in the back yard. As a result, Welsh cookery books usually include several recipes which Freeman