page_title: Cuisine of Gower
section_title: Meat and game
hierarchical_section_title: Cuisine of Gower / Meat and game
caption_attribution_description: English: Hugh Phillips, Gower Butcher, Swansea Market, Swansea, Wales
context_page_description: The cuisine of Gower, a peninsula in south Wales, is based on ingredients grown, raised or collected on or around the peninsula. The cuisine is based on fresh ingredients with recipes based around a fish or meat dish. Until the twentieth century, the peninsula was virtually cut off from other markets due to poor roads, and no rail connection. The result was that Gower became self-sufficient in food.
  Gower people also developed their own dialect of English, known as the Gower dialect, and their own traditions, which have since died out. The population of the peninsula was employed in agriculture, fishing, labour on the farms and larger country estates, weaving and, in the north, coal mining and cockling. With the expansion of motorized transport and road improvements, Gower became a popular tourist destination. Many residents now travel from Gower to work in the nearby city of Swansea. Much of the agricultural produce is now sold at Swansea Market, local farmers' markets, and further afield.
context_section_description: Gower is well known for the quality of its lamb. On the sandstone areas, such as Cefn Bryn, Davies comments: "The sheep feeding thereon are noted for fineness of wool and well-flavoured mutton." Of particular note is the quality of the lamb grazing on the salt marshes of the Burry Inlet. The animals spend their life grazing on a diet of salt marsh grasses, samphire, sea lavender, sorrel and thrift, which gives the meat a fine flavour.
  Welsh Black cattle are raised for beef, and these can be found on the Penrice Estate, near Oxwich. The beef is supplied locally to restaurants, such as the Fairy Hill Hotel.  In the 21st century, Welsh black beef is being newly appreciated; it is believed to be one of the most ancient breeds in Britain, resembling cattle existing in the country before the Roman invasion.
  Rabbits are plentiful around the coast of Gower. While living at Rhossili, Colin Pressdee created the dish, "Rabbit Casserole with Faggots". The faggots give the dish the bulk needed for hard working locals.
  Meat and game can be bought at a number of local butchers’ shops. Paul Tucker and Son trade at Penclawdd, selling locally sourced beef, lamb (including Llanrhidian salt marsh lamb), poultry, and pork, and their own bacon, faggots, and award-winning beef and lamb burgers. Howells is another Penclawdd butcher, and supplies salt marsh lamb from the marshes at Llanrhidian. Weobly Castle Farm sells Gower salt-marsh lamb. In Swansea, Gower butcher Hugh Philips and his family have had a stall at Swansea Market since 1878, when his grandfather started the business. Meat is sourced from the family farm in Gower and neighbouring farms. They specialise in Welsh lamb, seasonal salt-marsh lamb, and traditional beef breeds, such as the Welsh Black. They also make home-made sausages.
caption: Hugh Phillips, Gower Butcher, Swansea Market
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