Importers from the Italian red meat industry embarked on a farm-to-fork fact-finding mission in south Wales recently as part of Hybu Cig Cymru – Meat Promotions Wales’ (HCC) expanding Italian export activity.
During the visit, the 21-strong Cesenam-based group of importers and their key clients undertook a plant tour to examine the latest industry facilities, packaging techniques and high animal welfare standards and visited a traditional sheep farm in Hirwaun, before enjoying a Welsh Lamb dinner alongside Welsh exporting processors.
A cookery course run by Angela Gray and a butchery demonstration from a local south Wales butcher were also part of the visit.
The importers have arrangements to distribute PGI Welsh Lamb to Italian restaurants, hotels and retailers. They are currently buying from three of Wales’ main abattoirs.
Laura Pickup, market development manager at HCC said: “Italy absorbs a high percentage of loin cuts and smaller carcases which are a speciality of Welsh producers while, generally, the reputation of branded PGI Welsh Lamb among importers in Italy continues to rise in what is an increasingly important market for our producers.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
