Simply put, this is a very special 150g block of rendered Welsh Wagyu Fat, which we have frozen and wrapped for easy home use. We have Michelin Star Chefs who go crazy for this “white gold” as it is affectionately known – the flavour it imparts is fabulous and it makes roast potatoes, wedges and handcut chips to die for.. If you want to be really clever and just add a subtle beef flavour to a dish, use a truffle or potato slicer to pare away super thin slices ……leaving the remainder in the freezer for another time.
Eira who is the wife of Ifor, our Wagyu farmer, has an amazing recipe for her traditional Welsh Cakes which uses our Welsh Wagyu dripping and she has agreed to share her family recipe with us for you to try at home too.
8oz Self Raising Flour
2oz Salted Butter
2oz Welsh Wagyu Dripping (from the fridge)
Rub the butter & Wagyu dripping into the flour
Add the sugar & sultanas
Mix to a dough with the beaten egg
Roll out onto a floured board (¼ – ½ ins thick)
Cut into rounds
Cook on a skillet/top of the AGA on a Medium heat, for 2/3 minutes. Turn when brown.
Makes 15–18 medium sizes welsh cakes
Enjoy as they are or with butter & jam