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AN ambitious initiative to grow the Welsh pig sector by 10% was launched today at the Royal Welsh Spring Festival in Powys.

Menter Moch Cymru (MMC) aims to develop local markets and product ranges, increase opportunities for existing producers and encourage younger farmers to set up pig units.

Four regional producer groups are being established that will reassess production methods, examine potential efficiencies and explore marketing opportunities.

A programme of free training sessions has been developed to upskill both existing pig keepers and industry newcomers.

The first such event got underway today at the Spring Festival in Builth Wells with practical demonstrations organised by MMC, Farming Connect, the Royal Welsh Agricultural Society and Hybu Cig Cymru.

Demonstrating the quality, flavour, and versatility of Welsh Pork at the project’s launch was Welsh chef Bryn Williams.

He said: “I always try to use as many Welsh and local ingredients as possible, and Welsh pork is a fantastic meat.

"It is packed with flavour, it is incredibly versatile and easy to cook with, and it is fully traceable – you know you’re getting the best.”

Pork competition for young farmers

The Welsh pig sector is still relatively small, with around 25,000 pigs annually producing 3,200 tonnes of pig meat.

With Brexit offering potential to increase domestic pork production, the RDP-backed Menter Moch Cymru project aims to boost producer margins and build a more robust and sustainable sector.

To encourage new pig producers into the industry, a competition will be launched with Wales YFC giving its members the chance to compete for weaners, which they can grow on to finished pigs. The prize will also include entry to a carcase competition later in the year.

MMC manager Melanie Cargill said raising consumer awareness was key to the campaign’s success.

A new range of marketing materials has been produced in partnership with Welsh red meat body Hybu Cig Cymru.

“These free recipe cards and posters have been designed to help both producers and retailers,” said Melanie.

“There is real optimism and confidence in the pig sector, and we are keen to capitalise on this enthusiasm to deliver real change.”

Initially the project will run only until March 2018, with the possibility of an extension.

A new website was launched today, giving details of events, technical resources and support for business planning, husbandry, health, bio-security and marketing.

(Image: Hand-out)

Say 'Oinc Oinc' for Welsh pork

It was at the 2006 Royal Welsh Winter Fair that Gwynedd farmer Huw Roberts told his now wife Ela that he would like to try keeping a couple of pigs as a hobby.

Following advice from experienced pig producers they settled on pedigree Welsh Pigs and bought a couple of gilts the following spring.

Both gilts farrowed and produced 15 piglets between them. Once reared and finished, the carcases were sold to friends and family.

Word soon spread. “But some people said they didn’t have enough room for half a pig so we started producing boxes,” said Ela.

From their farm in Llithfaen, Huw and Ela launched Oinc Oink, which began supplying local Welsh pork to the Spar shop in nearby Pwllheli.

As demand for their pork grew, so did the size of their herd. It now stands at 25 sows. Pigs are slaughtered in Corwen and a visiting butcher processes the meat.

Ela now finds herself making 150lb-300lbs of sausages every week, as well as sausage rolls, for sale at farmers’ markets, local butchers and restaurants.

She fully supports the Menter Moch Cymru project. “Welsh pork has lots of positives,” she said.

“I hope the initiative will help raise awareness of the meat’s high quality and its great taste.”

The accidental pig farmers

Suzy and Martyn Williams never intended to keep pigs at their smallholding near Pontarddulais, but their future was changed by a single meal.

“Friends gave me a joint of Welsh pork,” said Suzy.

“When I served it to my family they thought it was absolutely fantastic. But when I next tried a supermarket joint it just wasn’t the same - you could tell the difference.”

After trying different breeds, they settled on pedigree Welsh Pigs, a rare breed which is good natured and produces sweet, soft meat.

Five years on, and Ty Siriol Welsh Pork has expanded to include a pig unit near Llandeilo, with Martyn processing the meat at his on-farm butchery.

The pork is sold at farmers’ markets, festivals, as well as to the hospitality sector.

Suzy believes Menter Moch Cymru will bring new opportunities to the Welsh pig sector in Wales.

“The Welsh pig sector is fantastic but the industry needs to shout more about what we have to offer,” she said.