Welsh Laverbread: The Delicacy You Need to Try

Porphyra seaweed, aka laverbread. Photo by Rosser1954.

The Welsh know it as bara lawr. Some call it Welshman’s caviar. Laverbread is a seaweed delicacy with European PDO (Protected Designation of Origin) status, and National Laverbread Day on April 14th is a chance to celebrate this nutritious and delicious food.

What is Welsh Laverbread?

Laverbread is made from a specific type of seaweed–laver or porphyra umbilicalis–which grows naturally along parts of the Welsh coast. Once harvested it is cooked for up to 9 hours, depending on the time of year, the moisture content, and the age of the seaweed. The younger alga, harvested in spring, needs just a few hours, while more mature versions require longer. After cooking, it is eaten in a variety of ways – on toast, in oatcakes, and so on. The traditional way of eating it is fried with cockles and bacon for breakfast.

Because of its high vitamin and mineral content, laverbread is something of a nutritional powerhouse and historically, it was prized as a staple to help ward of malnutrition. Doctors frequently advised communities to eat it for its rich amount of iron. Although the threat of malnutrition is no longer what it once was, laverbread remains a beloved part of Welsh heritage. In 2017, it was awarded PDO status in recognition of its ties to the Welsh coast.

Laverbread can be enjoyed on its own with toast.

National Laverbread Day is the brainchild of The Pembrokeshire Beach Food Company. Why April 14th? The date is also celebrated in Japan as “Mother of the Sea Day”, which celebrates their form of laver–nori. The company hopes that National Laverbread Day will grow, and that more people will be introduced to this Welsh delicacy. Incidentally, check out their website to order laverbread online and to find plenty of recipes.