Cuisine of Ceredigion Wales for much longer than in England. This is because goats were more suitable to the rugged Welsh terrain. Goat hams were often known in Wales as 'hung venison'. Although no longer popular, the antiquarian Thomas Pennant writes that in Wales 'hung venison' was a source of cheap and plentiful food during the winter months. In Ceredigion, the estates that once formed part of notable Welsh country houses, such as the Trawsgoed Estate, near Aberystwyth, now offer wild shooting for a variety of game (hunting). The Trawsgoed Estate covers over 5,000 acres of marshes and wetland around Tregaron Bog (Cors
Cuisine of Ceredigion muscular flesh and a more buttery taste. Trout are also plentiful in the rivers of Ceredigion and are farmed commercially at Rhydlewis Trout Farm where the trout are raised in pools fed by the rivers Teifi and Ceri and smoked in wooden chambers. The flavour of lamb from Welsh Mountain Sheep is influenced by geography. Ceredigion's coastal cliffs are subject to westerly winds which cover the cliffs in salt spray. The spray is caught by goose grass on which the lambs graze and this influences the flavour of the meat. Along estuaries and salt marshes, such as the Dyfi Estuary