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Welsh ‘Parma' lamb from Bwydlyn

27 September 2007 by
Welsh ‘Parma' lamb from Bwydlyn

Welsh butcher Bwydlyn (which has outlets in Pwllheli and Porthmadog) has launched a Welsh lamb equivalent to Parma ham.

The thinly sliced shoulder of hand-picked lamb - developed for restaurants and delicatessens, in association with the Food Technology Centre in Llangefni - is cured, smoked and then air-dried. It is made from Farm Assured Lleyn lamb that was picked for its quality and correct fat ratio.

Other new products include thinly sliced Welsh lamb cured with rosemary, smoked and steam cooked; and bresaola - thinly sliced silverside of Welsh beef that has been marinated in red wine, sea salt, juniper berries and fruit and then air-dried.

The sliced lamb is sold in packs of 100g or 15 slices weighing 100g - or as a whole leg for caterers to slice themselves.

To buy it call 07775 510 201

Bwydlyn

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