county, including Fferm Tyllwyd located at Felingwm Uchaf, producing organic Welsh Black beef steaks. Welsh Black beef is matured for 21 days at SJ & S Baker, located at Pontyberem. The May Organic Farms at Lampeter offer organic highland beef, Welsh mountain lamb and mutton reared on 100 hectares of conservation land. Welsh Black beef is a speciality of Cig Calon Cymru at Cross Hands, where they have a state-of-the-art butchery linked to their own abattoir and farms. Dewi Roberts of Ffairfach, Llandeilo has his own premium range, which is connected with all the local farmers and draws customers from a wide area, and from internet sales. Another quality supplier is Cambrian Organics of Llandysul. Ystrad Traditional Organics based in Brechfa, produces lamb, hogget, mutton and beef from some of Britain's rarest breeds and was a True Taste of Wales award winner in 2007 Pigs are part of the mixed farming economy. Traditionally every farm kept a Welsh pig as part of the staple diet. During the winter, the main source of meat was cured ham and bacon from pigs raised on the farm. Hams were cured in the large chimneys of farm kitchens, which slowly dried the ham and bacon after it had been salted. This tradition has largely died out, but the remaining producers make hams which are similar to Bayonne, Serrano, or Parma hams. Freshly cured ham is sliced for grilling, older ham is boiled as a York ham, and ham cured for many months is sliced wafer thin, like Parma ham. Carmarthen ham has a similar farmyard flavour. The hocks have the greatest flavour, and need to be boiled a long time to soften the meat. They make a good base for winter stew, or a summer ‘paysanne’ salad. Dry-cured Carmarthen Ham can be found at Carmarthen Market. Five generations of the Rees family have sold ham here spanning 200 years. and their family were the first commercial producers of dry-cured ham in Britain. Carmarthen Ham is dry salt-cured and then air dried and sold whole boneless, or sliced thinly and vacuum packed. It is believed that when the Romans settled in Carmarthen they acquired the recipe and on their return to Italy called it Parma Ham. The ham is cut in thin wafers and is served like prosciutto or Parma ham, but is saltier. Carmarthen Ham production remains a cottage industry, in order to keep