Laverbread Seaweed Puree
Laverbread the culinary DNA of Wales, a food icon and one of the food wonders of the world. Versatile and nutritious, it’s one of Wales’s greatest treasures, with a history that goes back for centuries.
** FRESH FROZEN PRODUCT**
PLEASE NOTE ALL FRESH FROZEN PRODUCTS CAN ONLY BE SHIPPED VIA OUR EXPRESS DELIVERY SERVICE AND EXPRESS DELIVERY CHARGES WILL APPLY
Shipped frozen, arrives chilled - Keep in the fridge and use within 10 days of receipt.
Please note delivery of this item into the USA is restricted. Please do not order if your delivery address is in the USA.
Ingredients & Allergens
Laver seaweed, salt. Cannot guarantee free from crustaceans and molluscs.
What is it?
Despite its name, Laverbread is not a type of bread at all, it is a puree which is made from laver seaweed that has been slowly simmered for several hours. Laverbread is the cooked version of ‘laver’ – Porphyra seaweed – a diaphanous red algae found abundantly along Wales’s rocky coastline. This laver seaweed is hand-gathered in a sustainable manner from the UK coastline. It is then washed and cooked for several hours before being blended into a delicious puree. It is considered to be a delicacy for many and has become known as 'Welshaman's Caviar'.
What does it taste like?
Laverbread has this innate ability to make everything taste good. Maybe it’s what the Japanese call "Umami” which means "essence of deliciousness".
As a standalone ingredient, it is something that has the marmite effect. It has an olive marine flavour and may not be a food you will fall in love with straight away. It needs time to take in and appreciate its versatility and depth of flavour.
Walter Davies who found himself travelling through Milford Haven in 1805 has a good way of putting it:
"I never had seen it till I came into this country, and found myself, from its hue and consistency, so prejudiced against its appearance, that it was with difficulty I was prevailed on to taste it; but, my taste soon reproached, me for my squeamishness; and I have never since exposed myself to a repetition of such reproaches when I have had an opportunity of falling in with this best of all mutton sauces".
Walter Davies
For the uninitiated out there, be more like Walter Davies and give it a try. Once you take this first tentative step you will soon be eating laverbread like an old sea dog, just toast with lots of laverbread on it!
Nutritional Information
Laverbread is rich in potassium, manganese, iron, calcium, and protein. The level of protein is the highest of all the seaweeds and said it can be between 30-50% protein. The Pembrokeshire Food Company team found this percentage staggering and didn't quite believe it so they sent a sample of dried laver to the labs every month for a year to monitor protein levels and how they change according to the seasons: on average per 100g sample, dried laver holds 35% protein, meaning that gram for gram, Laver contains more protein than chicken.
In addition, Laverbread is a powerhouse of vitamins and amino acids and has particularly high concentrations of Vitamin A, B2, B9, and C. Amino acids are essential for muscle development and strength. Vitamin A is important for the immune system and helps support bone health and eye health. Vitamin B9 is important in red blood cell formation and healthy cell growth. Vitamin C helps boost antioxidant levels, lower blood pressure and helps the body repair itself.
How to use it
Traditionally laverbread was for many years and to this day eaten as part of breakfast in Wales. The laverbread is mixed with porridge oats to make patties that are then fried alongside bacon, eggs and sometimes cockles.
However, this ingredient is so versatile and packs such fantastic flavour that the only limitation to its use is your imagination. Simple recipes such as mixing laverbread with salted butter open up a world of possibilities from pan-fried lobster to bacon butties to pasta. Or try adding a spoonful to your mashed potatoes or scrambled eggs for making a protein-rich breakfast.
Laverbread the culinary DNA of Wales, a food icon and one of the food wonders of the world. Versatile and nutritious, it’s one of Wales’s greatest treasures, with a history that goes back for centuries.
** FRESH FROZEN PRODUCT**
PLEASE NOTE ALL FRESH FROZEN PRODUCTS CAN ONLY BE SHIPPED VIA OUR EXPRESS DELIVERY SERVICE AND EXPRESS DELIVERY CHARGES WILL APPLY
Shipped frozen, arrives chilled - Keep in the fridge and use within 10 days of receipt.
Please note delivery of this item into the USA is restricted. Please do not order if your delivery address is in the USA.
Ingredients & Allergens
Laver seaweed, salt. Cannot guarantee free from crustaceans and molluscs.
What is it?
Despite its name, Laverbread is not a type of bread at all, it is a puree which is made from laver seaweed that has been slowly simmered for several hours. Laverbread is the cooked version of ‘laver’ – Porphyra seaweed – a diaphanous red algae found abundantly along Wales’s rocky coastline. This laver seaweed is hand-gathered in a sustainable manner from the UK coastline. It is then washed and cooked for several hours before being blended into a delicious puree. It is considered to be a delicacy for many and has become known as 'Welshaman's Caviar'.
What does it taste like?
Laverbread has this innate ability to make everything taste good. Maybe it’s what the Japanese call "Umami” which means "essence of deliciousness".
As a standalone ingredient, it is something that has the marmite effect. It has an olive marine flavour and may not be a food you will fall in love with straight away. It needs time to take in and appreciate its versatility and depth of flavour.
Walter Davies who found himself travelling through Milford Haven in 1805 has a good way of putting it:
"I never had seen it till I came into this country, and found myself, from its hue and consistency, so prejudiced against its appearance, that it was with difficulty I was prevailed on to taste it; but, my taste soon reproached, me for my squeamishness; and I have never since exposed myself to a repetition of such reproaches when I have had an opportunity of falling in with this best of all mutton sauces".
Walter Davies
For the uninitiated out there, be more like Walter Davies and give it a try. Once you take this first tentative step you will soon be eating laverbread like an old sea dog, just toast with lots of laverbread on it!
Nutritional Information
Laverbread is rich in potassium, manganese, iron, calcium, and protein. The level of protein is the highest of all the seaweeds and said it can be between 30-50% protein. The Pembrokeshire Food Company team found this percentage staggering and didn't quite believe it so they sent a sample of dried laver to the labs every month for a year to monitor protein levels and how they change according to the seasons: on average per 100g sample, dried laver holds 35% protein, meaning that gram for gram, Laver contains more protein than chicken.
In addition, Laverbread is a powerhouse of vitamins and amino acids and has particularly high concentrations of Vitamin A, B2, B9, and C. Amino acids are essential for muscle development and strength. Vitamin A is important for the immune system and helps support bone health and eye health. Vitamin B9 is important in red blood cell formation and healthy cell growth. Vitamin C helps boost antioxidant levels, lower blood pressure and helps the body repair itself.
How to use it
Traditionally laverbread was for many years and to this day eaten as part of breakfast in Wales. The laverbread is mixed with porridge oats to make patties that are then fried alongside bacon, eggs and sometimes cockles.
However, this ingredient is so versatile and packs such fantastic flavour that the only limitation to its use is your imagination. Simple recipes such as mixing laverbread with salted butter open up a world of possibilities from pan-fried lobster to bacon butties to pasta. Or try adding a spoonful to your mashed potatoes or scrambled eggs for making a protein-rich breakfast.
Laverbread the culinary DNA of Wales, a food icon and one of the food wonders of the world. Versatile and nutritious, it’s one of Wales’s greatest treasures, with a history that goes back for centuries.
** FRESH FROZEN PRODUCT**
PLEASE NOTE ALL FRESH FROZEN PRODUCTS CAN ONLY BE SHIPPED VIA OUR EXPRESS DELIVERY SERVICE AND EXPRESS DELIVERY CHARGES WILL APPLY
Shipped frozen, arrives chilled - Keep in the fridge and use within 10 days of receipt.
Please note delivery of this item into the USA is restricted. Please do not order if your delivery address is in the USA.
Ingredients & Allergens
Laver seaweed, salt. Cannot guarantee free from crustaceans and molluscs.
What is it?
Despite its name, Laverbread is not a type of bread at all, it is a puree which is made from laver seaweed that has been slowly simmered for several hours. Laverbread is the cooked version of ‘laver’ – Porphyra seaweed – a diaphanous red algae found abundantly along Wales’s rocky coastline. This laver seaweed is hand-gathered in a sustainable manner from the UK coastline. It is then washed and cooked for several hours before being blended into a delicious puree. It is considered to be a delicacy for many and has become known as 'Welshaman's Caviar'.
What does it taste like?
Laverbread has this innate ability to make everything taste good. Maybe it’s what the Japanese call "Umami” which means "essence of deliciousness".
As a standalone ingredient, it is something that has the marmite effect. It has an olive marine flavour and may not be a food you will fall in love with straight away. It needs time to take in and appreciate its versatility and depth of flavour.
Walter Davies who found himself travelling through Milford Haven in 1805 has a good way of putting it:
"I never had seen it till I came into this country, and found myself, from its hue and consistency, so prejudiced against its appearance, that it was with difficulty I was prevailed on to taste it; but, my taste soon reproached, me for my squeamishness; and I have never since exposed myself to a repetition of such reproaches when I have had an opportunity of falling in with this best of all mutton sauces".
Walter Davies
For the uninitiated out there, be more like Walter Davies and give it a try. Once you take this first tentative step you will soon be eating laverbread like an old sea dog, just toast with lots of laverbread on it!
Nutritional Information
Laverbread is rich in potassium, manganese, iron, calcium, and protein. The level of protein is the highest of all the seaweeds and said it can be between 30-50% protein. The Pembrokeshire Food Company team found this percentage staggering and didn't quite believe it so they sent a sample of dried laver to the labs every month for a year to monitor protein levels and how they change according to the seasons: on average per 100g sample, dried laver holds 35% protein, meaning that gram for gram, Laver contains more protein than chicken.
In addition, Laverbread is a powerhouse of vitamins and amino acids and has particularly high concentrations of Vitamin A, B2, B9, and C. Amino acids are essential for muscle development and strength. Vitamin A is important for the immune system and helps support bone health and eye health. Vitamin B9 is important in red blood cell formation and healthy cell growth. Vitamin C helps boost antioxidant levels, lower blood pressure and helps the body repair itself.
How to use it
Traditionally laverbread was for many years and to this day eaten as part of breakfast in Wales. The laverbread is mixed with porridge oats to make patties that are then fried alongside bacon, eggs and sometimes cockles.
However, this ingredient is so versatile and packs such fantastic flavour that the only limitation to its use is your imagination. Simple recipes such as mixing laverbread with salted butter open up a world of possibilities from pan-fried lobster to bacon butties to pasta. Or try adding a spoonful to your mashed potatoes or scrambled eggs for making a protein-rich breakfast.