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 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