2025 was an exciting and productive year for the Porc Blasus brand, co-ordinated by Hybu Cig Cymru – Meat Promotion Wales (HCC) on behalf of pork producers in Wales. The marketing activities focused on creating fresh, high-quality content to showcase the product and support the network of dedicated producers.
During the summer months, 12 brand-new pork recipes were developed, highlighting the versatility of different cuts. These recipes were designed to inspire consumers and demonstrate the exceptional quality of pork from Wales, from traditional favourites to innovative flavours.
Additionally, HCC supported the Wales YFC Weaner Competition by hosting an interactive day with Dewi James Butchers in Cardigan. Young farmers had the opportunity to take part in a hands-on butchery demonstration, learning how a whole carcass is broken down into individual cuts and understanding the best uses for each. This practical knowledge will help them make informed decisions about how to market and utilise their pigs in the future.
The day concluded with a live cooking demonstration from HCC’s Consumer Executive, Elwen Roberts, showcasing the versatility of pork and inspiring participants with creative ideas to take back to their businesses.
HCC also collaborated on a new case study featuring Moch Coch, a business specialising in award-winning cured meats and salamis. Moch Coch uses traditional methods to slowly air-dry their products over several months. Their commitment to quality was recognised at the Great Taste Awards 2024, where their chorizo achieved the coveted 3-star rating, the highest accolade awarded by the Guild of Fine Food. This new case study can be seen on the Porc Blasus social media channels and other marketing channels, as well as on the Porc Blasus website - click here to find out more about them.
HCC’s Brand Engagement Lead, Pip Gill said: “Wales is usually associated with Welsh Lamb and Welsh Beef, but we shouldn’t forget our locally produced pork – or as we like to call it, Porc Blasus. The pork sector in Wales may be small, but the farms are small scale and specialised.
“We thoroughly enjoyed working with Moch Coch, as well as collaborating with the young producers involved in the YFC Weaner Competition. The feedback we received from them was positive, with many expressing enthusiasm for applying what they had learnt into their own enterprises.
“Looking ahead into 2026, we will be developing booklets for our producers so they can include them in box schemes or share them directly with consumers, helping to strengthen the connection between farm and table. These will feature details about Porc Blasus, producer profiles and a collection of delicious recipes.”
For pork cuts guides and a directory of producers, visit the Porc Blasus website: Porc Blasus
