The family have been trading in Carmarthen Market for 6 generations. Historically it was the farmers wives that used to come to trade in the market whilst the men farmed the land. Margaret Morris began a stall as a butter merchant in the 1850s which soon expanded to cured bacon. This tradition was passed down through the family, who traded in markets throughout Wales.
My grandfather, Albert Rees, took over in 1962. Albert, along with his wife Brenda, expanded the business to eventually trade in 6 markets across South Wales. When he retired in 1989, my father Chris and his brother Jonathon decided to split the business in two and operated 3 shops each. Chris in Carmarthen, Pembroke Dock and Cardigan (now closed), and Jonathon in Fishguard, Brecon and Haverfordwest. The 2 companies are run entirely separately.
Carmarthen Ham was developed in the 1970s when Albert received a request from a customer that a traditional Welsh Ham was hung for longer so he could eat it raw. It was a success, so production began.
When Chris and Ann took over the business they pushed the product further – in 2003 they won 2 Great Taste Gold Awards – in the “best air-dried product” and the “best Welsh speciality product” categories, and in 2016 it was granted the European PGI status.
It has featured on numerous TV shows including many Welsh cookery programmes, Rick Stein, Ainsley Harriot and the One Show .It was featured by the finalist of the Great British Menu in 2013. It was on TV that Chris began the family legend that when the Romans invaded Wales they stole our recipe and took it back to Italy to create Parma Ham.
In March 2023, Chris and Ann's son, Matthew, made the decision to return to the family business. He is eager to embrace the challenges of upholding the family tradition of running a butcher shop and deli in the market town of Carmarthen, while also working to unlock the full potential of Carmarthen Ham.