it a premium product. Carmarthen Ham is a particular favourite of the Prince of Wales. The Rees family also produce a short back and streaky bacon. This is dry-cured for one week and hung for a further three weeks. It is recommended that the bacon is blanched before frying to remove any excess salt. The Rees family have more than 80 hams curing at any one time, and it takes nine months to cure they also have a mail order business and travel to the nearby markets of Brecon, Fishguard, Haverfordwest, Pembroke and Cardigan. Recipes for Carmarthen ham include: Country Ham with Vegetable Stew; Pancakes stuffed with Carmarthen Ham and Wild Mushrooms with a Savoury Custard; Salad Paysanne with Carmarthen Ham and Lentils, and Carmarthen Ham in Beer Carmarthenshire Ham has featured on Rick Stein's Food Heroes The Welsh chef Dudley recommends the recipe Pork Wrapped in Carmarthenshire Ham At the Royal Welsh Show 2010, Carmarthenshire Ham was included in the new European Protected Food names initiative for Protective Geographical Indication (PGI) status, which would give European Union legal status to Carmarthenshire Ham. Carmarthen Market also sells home-made brawn, sausages, pork pies, and faggots. Faggots can be bought at Ettie Richardson's Home Baking stall, which sells them fresh every Wednesday, Friday and Saturday. A & G Williams of Felinfoel produce traditional Welsh faggots and other savoury products. Brawn is a traditional Carmarthenshire dish, and one Carmarthenshire recipe includes pig's head and trotters which are rubbed well with salt and then placed in a crock and left for 2 or 3 days. The meat is then washed in cold water, placed in a boiler pan, brought to the boil and then simmered for 3–4 hours until the meat leaves the bone. The meat is then minced with onions, sage and pepper and then, the liquor strained, and then the mixture simmered for about 15 minutes and then left to cool. Fets y Cybydd, or the Miser's Feast, was a very popular dish in Carmarthenshire 100 years ago. It was made in a saucepan, but can also be made in a casserole. The bottom of the dish is covered in peeled potatoes, and a sliced onion, with a little salt, covered with water and then brought to the boil. When the water is boiling, a few slices of bacon or a piece of ham are placed on top. The lid is replaced