Cuisine of Ceredigion bacon and leeks are added to a pastry-lined dish before being baked. Sand eels (llymriaid) were also eaten as part of the local diet and were usually fried in bacon fat. Lobster and shellfish are an important sea food industry for Ceredigion. However, by the 1980s the lobster stock of Cardigan Bay had become seriously depleted and this led to the Development Board for Rural Wales commencing a restocking programme. As a result, 19,000 baby lobsters were tagged and released off Aberystwyth between 1984 and 1988. Although fishing has been a traditional activity in Ceredigion for generations, fish stocks became
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