puddings, brawn and haslet. Haslet and faggots are still popular dishes in Wales and can usually be bought from the local market. Haslet is often called aislet or islet in Wales. Pressdee 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. Sheila Barry recounts the keeping of pigs on Penrallt Farm, Llangranog shortly after World War II. The pigs would be killed during cold weather to keep the meat fresh. Barry recounts that the farm would kill two pigs a year with the first pig being killed in November, or the first week of December. If the pig was killed later than this then the task would overlap with the work of preparing poultry for the Christmas market. The second pig would be killed in early March. The fat from the pig would be rendered into lard which was clarified and stored in large, glazed earthenware jars for use in pastry and for roasting. Barry comments that the lard would keep for years, if covered and stored in a cool dairy. However, the lean meat would need to be eaten within ten days and the custom would be to give packs of meat to neighbours who would reciprocate when their pig was killed. The offal would be used to make brawn and faggots. After being hung for three days the rest of the pig would be cut into sections and salted to make bacon, with the salt being rubbed into the flesh twice a day for three or four weeks. Each bacon joint was then wrapped in fine muslin and hung from hooks in the ceiling of the living room to mature. Barry recalls that the practice ceased on the farm around 1953 as farms became more commercialised. Beef Welsh Black cattle are a relatively small but powerful breed of cattle that originates from Wales. They eat a wide variety of vegetation and this gives the meat a good flavour. At Llanerchaeron, the National Trust has a working farm which includes Welsh