History of Gwynedd during the High Middle Ages controlled Ceredigion, taking Llanfihangel, Aberystwyth, and Llanbadarn Fawr. Liberating Llanbadarn, one local chronicler hailed Owain and Cadwaladr both as "bold lions, virtuous, fearless and wise, who guard the churches and their indwellers, defenders of the poor [who] overcome their enemies, affording a safest retreat to all those who seek their protection". The brothers restored the Welsh monks of Llanbadarn, who had been displaced by monks from Gloucester brought there by the Normans who had controlled Ceredigion. By late September 1136 a vast Welsh host gathered in Ceredigion, which included the combined forces of Gwynedd, Deheubarth, and Powys; and met the
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