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 comments that traditional butchers can be found in Ceredigion that produce dry-salted Welsh bacon and gammon from locally produced pork. The meat is considered to be generally of good value and widely available. He notes that the least expensive cut of pork is 'cig moch', or belly pork. Each farmhouse would traditionally cure its own bacon and the crackling from the belly, if cooked until crisp, was considered to be the most succulent part of a joint. The traditional cattle breed in wales is the Welsh Black cattle, which are relatively small but powerful animals. They forage for a wide