page_title: Cuisine of Devon
section_title: Meat and fish
hierarchical_section_title: Cuisine of Devon / Food / Meat and fish
caption_attribution_description: English: Brixham Trawlers Much needed maintenance being carried out, inside Brixham harbour.
context_page_description: The cuisine of Devon in England has influenced, and been influenced, by other British cuisine.
context_section_description: The pasty is as popular in Devon as it is in Cornwall, and the earliest known record for the recipe was from the city of Plymouth in 1510, on the Devon-Cornish border. Naturally, this is one of the principal sources of rivalry between the two counties, which in fact form a cultural continuum across the Westcountry, however pasties made in Devon lack Protected Designation of Origin.
  White pudding is a highly spiced pork dish still popular in Devon and Cornwall, where it is known as Hog's pudding; versions are known from the West Midlands, Scotland and elsewhere. A variant version containing oats is known as "Groats pudding" and is found on Dartmoor and parts of Cornwall. Both Dartmoor and Exmoor are well known for their production of wild, free-grazing beef and lamb from regional breeds such as Red Ruby Devon Cattle, South Devon cattle, the Greyface Dartmoor and the Devon Closewool sheep.
  Fish and chips also remain particularly popular in the many coastal fishing ports.
  In New South Wales, Australia, Devon is a name for luncheon meat (processed ham) but is unknown in England. The name changes in different states of Australia (for example, 'Fritz' in South Australia, 'Polony' in Western Australia) but all describe the same type of meat.
caption: Brixham trawlers
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