The recipe of Carmarthen Ham has been handed down from generation to generation, the family legend being that when the Romans came to Wales and settled in Carmarthen, they stole the recipe and returned to Italy, renaming it Parma Ham!

Or so Chris Rees said to Rick Stein’s visit to film his Food Heroes series back in 2002. While Chris improvised this at the time, it has since been hotly debated and even attracted Italian historians who conducted research and written papers on the subject. Their findings have been inconclusive, leaving open the possibility this story may have some truth in it!

• Carmarthen Ham is an air-dried salt cured whole bone in ham weighing between 4-5kgs and takes 6-9 months to mature.
• Carmarthen Ham is the only British cured ham with a PGI Status (European equivalents are Parma Ham and Serrano Ham)
• 60g packs will have 3-5 average sized slices and 125g will have 8-10.
• Slices will vary because of the shape of the ham – we believe in curing our hams the traditional way, with the bone in.
  • The slices from the hock end, corner and slipper of the ham will be comparatively smaller.
  • They slices get larger as they get towards the middle of the ham.
  • Other hams in the market may appear uniform in appearance due to various processing techniques such as curing off the bone, pressing or using additives to create a consistent look. However, we take pride in our commitment to traditional curing methods. We firmly believe in upholding our ethical standards and refuse to compromise on them for the sake of uniformity. Our hams are carefully cured using traditional techniques, ensuring that each slice maintains its unique character and superior quality.
• It is free from any allergens.

PGI Status

Carmarthen Ham was granted a Protected Geographical Indication (PGI) Status by the European Commission in 2016.

Since Brexit, in the UK this is now officially referred to as having Geographical Origin (GO) status, however in Europe the term PGI still applies, and continues to be the preferred term in the UK as well.

Only ham that has been produced in a specified area around the market town of Carmarthen can be sold as Carmarthen Ham.

There are only 20 Welsh products (73 in the UK) that have been granted protected status, including Halen Mon (Anglesey Sea Salt) PGI, Traditional Caerphilly Cheese PGI, PGI Welsh Beef and Gower Salt Marsh Lamb PGI.

In the Media

Carmarthen Ham 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.

Carmarthen Ham is a favourite of Clarence House and has been used at numerous Royal Garden Parties. It has made an appearance at Downing Street and was used by Celtic Manor during the 2010 Ryder Cup as well as many other famous hotels and restaurants.

Peer Reviews

Bob Farrand, director of Fine Food Retailers who awarded Carmarthen Ham a Great Taste Award for the Best Welsh Speciality “The winners really deserve recognition for the craft and dedication they show in the making of such fine foods – it really encompasses what Great Taste Awards are all about”.

Matthew Fort (food critic) “Carmarthen ham is a delicate pink, salty, sweet, moist, gently irresistible ham”.

Colin Presdee (food critic) “It has a distinctive flavour and it is said it rivals the very best served ham worldwide”

Recipe Ideas

Carmarthen Ham can be enjoyed as is, without further preparation:

• Added to a Graze board, along with cheese, crackers and olives.
• In a sandwich, along with tomato and basil for example.
• As part of a salad
• As a traditional starter accompanied with melon, peach or figs.

Carmarthen Ham is also delicious when be used as a cooking ingredient:

• Wrapped around delicate fish, chicken or vegetables such as asparagus.
• As a pizza topping.
• In a pasta sauce.
• Use your imagination - we’ve even seen Carmarthen Ham crisps used as a cocktail topper

Ingredients: Pork, Salt, Preservatives Potassium Nitrate (E252), Sodium Nitrate (E250)

Nutritional Information per 100g

Once opened, keep refrigerated and eat within 3 days.