Cuisine of Ceredigion The sea around Ceredigion has traditionally been rich in fish and for many centuries great shoals of herring would be caught in Cardigan Bay. The fish would be landed and sold at all the Ceredigion ports, including Aberaeron, Aberporth and Aberystwyth. At Aberystwyth the volume of herring landed increased significantly after the harbour was enlarged during the eighteenth century. Here, the fish were salted between September and November and then packed in barrels for transport by train to England. Herring was also an important food source for local people and the fish were salted in the autumn for winter use.
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