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By Mark Hix

Published 2006

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Bacon remains today an essential and favourite food of the Welsh. Together with leeks and cabbage, which were until relatively recently very much the only two vegetables cultivated in Wales, it forms the basis of what was virtually the national dish, cawl. There is no precise translation for the word ‘cawl’; in Welsh, it signifies a soup or broth, but is actually much more of a meal in itself, a classic one-pot dish, originally cooked in an iron pot over an open fire. Fat home-cured bacon a